Jordanian Mansaf with Jameed

Ingredients

• 3 stones 3 stones of jameed
• 2 liters Water
• 1.5 kg Bone-in lamb
• 1 kg Egyptian rice
• 2 tbsp Arabic sheep ghee
• 1/2 tsp Turmeric
• 1/2 tsp Ground cardamom
• 1 small onion Small onion
• 10 pods Cardamom pods
• 5 leaves Bay leaves
• 1/2 tsp or according to the saltiness of the jameed Salt, or according to the saltiness of the jameed
• 1 tbsp Regular ghee
• 3 tbsp Vegetable oil
• as desired Nuts
• as needed Shrak bread (saj bread)
• Warm water
• Cold water
• one Cheesecloth
• mentioned as an old method Earthenware pot
• one Blender

Instructions

1. In a pot or bowl, soak the 3 stones of jameed in warm water until softened.
2. In a clean bag, place the jameed, then pound or break it until crumbled.
3. In a blender, blend the soaked jameed with water until creamy in consistency.
4. In a pot over the heat, warm the regular ghee, then add the bone-in lamb and lightly brown it on both sides.
5. In the pot with the lamb over the heat, add cold water to the browned lamb, then leave it until it begins to boil.
6. In the pot with the lamb over the heat, skim the foam from the surface of the water when it boils.
7. In the pot with the lamb over the heat, transfer the lamb, after skimming off the foam, to the warm jameed.
8. In the pot with the lamb, place the small onion, 10 cardamom pods, and 5 bay leaves in a piece of cheesecloth, then add it to the pot.
9. In the pot with the lamb, leave the lamb with the jameed over medium heat for 2 to 3 hours, adding water as needed.
10. In the pot with the lamb, do not add salt at first because the jameed may be very salty; add salt later as needed.
11. In another pot over the heat, warm the regular ghee with vegetable oil, then add the Egyptian rice.
12. In the rice pot, add the turmeric, half the ground cardamom, and salt, then stir the rice.
13. In the rice pot, add water at a ratio of 1 1/2 cups water for every cup of Egyptian rice, then leave it until it boils.
14. In the rice pot, when the surface of the rice starts to dry, reduce the heat and leave it until cooked.
15. In the rice pot, cook the rice until fully done.
16. In the pot with the lamb and jameed, turn off the heat once the lamb is cooked, then add the Arabic sheep ghee at the end.
17. On the serving platter, first spread out the shrak bread or saj bread.
18. On the serving platter, distribute the jameed over the bread.
19. On the serving platter, place the rice over the jameed.
20. On the serving platter, arrange the pieces of lamb over the rice.
21. On the serving platter, add nuts as desired.
22. On the serving platter, serve the mansaf hot.