Jordanian Mansaf: A Traditional Lamb Feast

1.In a large pot, heat some oil over medium heat and add the chopped onion. Sauté until the onion is translucent.

2.Add the lamb pieces to the pot and brown them on all sides.

3.Pour in 4 cups of water, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for about 1.5 hours or until the lamb is tender.

4.In a separate bowl, whisk together the yogurt, tahini, lemon juice, cumin, coriander, and cinnamon until smooth. Set aside.

5.Once the lamb is tender, remove it from the pot and set aside. Strain the broth and return it to the pot.

6.Add the yogurt mixture to the strained broth, stirring continuously over low heat until it thickens slightly. Do not let it boil to prevent curdling.

7.Return the lamb to the pot with the yogurt sauce and simmer for an additional 15 minutes, allowing the flavors to meld.

8.While the lamb is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil, add the rice, and cook according to package instructions until tender. Drain and set aside.

9.To serve, place the rice on a large serving platter, top with the lamb and yogurt sauce, and garnish with toasted pine nuts, almonds, and chopped parsley.