Palestinian Mansaf

1.In a large bowl, combine the yogurt, minced garlic, olive oil, ground cumin, ground coriander, ground cardamom, ground cinnamon, salt, and pepper. Add the lamb shoulder pieces and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.

2.Preheat the oven to 180°C (350°F). Remove the lamb shoulder from the marinade, allowing any excess marinade to drip off. Reserve the marinade.

3.In a large oven-safe pot, heat some olive oil over medium-high heat. Add the lamb shoulder and brown on all sides, about 5 minutes. Remove the lamb from the pot and set aside.

4.In the same pot, add the reserved marinade and cook for 2 minutes. Add the chicken broth and bring to a simmer.

5.Return the lamb shoulder to the pot and cover with a lid or foil. Transfer to the preheated oven and cook for 1.5 to 2 hours, or until the lamb is tender and falling off the bone.

6.While the lamb is cooking, prepare the yogurt sauce. In a small saucepan, whisk together the plain yogurt and cornstarch. Gradually whisk in the chicken broth. Cook over medium heat, stirring constantly, until the sauce thickens.

7.In a separate pot, cook the basmati rice according to package instructions using chicken broth instead of water. Stir in the butter and salt to taste.

8.To serve, place a bed of rice on a platter. Arrange the cooked lamb shoulder pieces on top of the rice. Pour the yogurt sauce over the lamb. Garnish with toasted almonds and chopped fresh parsley.