Lamb Mansaf

Step 1

Place lamb cubes, quartered onions, cardamom pods, cinnamon stick, and bay leaves in a large pot.

Step 2

Add 6 cups of water, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes until lamb is tender.

Step 3

Strain the broth through a fine-mesh sieve into a bowl, reserving 2 cups. Set lamb aside; discard solids.

Step 4

In a separate bowl, whisk together Greek yogurt, reserved lamb broth, and flour until smooth.

Step 5

In a large heavy-bottomed pot, melt butter over medium heat. Slowly pour the yogurt mixture while stirring constantly to prevent curdling.

Step 6

Add cooked lamb and sumac powder to the sauce. Simmer gently for 5 minutes, stirring occasionally. Season with salt to taste.

Step 7

In a separate pot, bring 3 cups of water to a boil with salt. Add rice, stir once, reduce heat to low, cover, and cook for 18-20 minutes until tender.

Step 8

While rice cooks, toast pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden. Transfer to a plate.

Step 9

Fluff the cooked rice with a fork and transfer to a large serving platter, creating a bed.

Step 10

Pour the lamb mansaf sauce and meat over the rice. Drizzle with 2 tablespoons melted butter.

Step 11

Garnish generously with toasted pine nuts, fresh parsley, and pomegranate seeds if desired. Serve hot.