Mansaf with Lamb and Jameed

Break up 500 g of jameed, cover with 500 ml cold water and leave at room temperature overnight to soften.

Pat the lamb dry and rub it with a mixture of ground allspice, cardamom and turmeric.

Heat oil in a heavy pot and brown the lamb on all sides for 10–12 minutes until nicely seared. Add a peeled whole onion, pour in 2 L water, season with salt to taste and simmer gently for 75–90 minutes, until the meat is fork-tender.

Blend the softened jameed with 500 ml warm water until smooth, then strain through a fine sieve.

Remove the lamb, strain the broth and return the meat to a clean pot. Pour in the jameed mixture and about 500 ml of the broth, bring to a rolling boil, then simmer for 10–15 minutes, stirring often so the sauce doesn't scorch.

Rinse the rice, add 900 ml of the strained broth and cook covered over the lowest heat for 18–20 minutes; remove from the heat and let stand for another 10 minutes.

On a large round platter, lay out the shrak bread, mound the rice on top, arrange the lamb over the rice, and sprinkle with toasted almonds, pine nuts and chopped parsley. Spoon a few ladles of the jameed sauce over the top and serve the rest hot on the side.