Mansaf

Prepare the Meat

In a large pot, heat the olive oil or ghee over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the lamb chunks to the pot and brown on all sides.

Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, black pepper, and salt. Mix well.

Pour in the water or lamb broth and bring to a boil.

Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender and cooked through.

Prepare the Jameed Sauce

Blend the soaked jameed with 1/2 cup of water until smooth. If the sauce is too thick, add more water as needed.

Add the jameed sauce to the lamb and simmer for an additional 15-20 minutes, allowing the flavors to meld together.

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear.

In a separate pot, cook the rice according to package instructions. Fluff with a fork when done.

Assemble the Dish

To serve, spread a layer of rice on a large serving platter.

Spoon the lamb and sauce over the rice.

Garnish with toasted pine nuts or almonds and chopped fresh parsley.