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Jordanian Mansaf
Serves: 4-6
Ingredients
For the rice:
1 kg rice
200 gm ghee
150 gm corn oil
• ¼ tsp salt
• ½ tsp ground white pepper
50 gm turmeric powder
4 cups lamb stock
50 gm pine nuts
For the lamb & Jameed yoghurt:
1 kg lamb shank
1 small onion
1 tbsp bay leaf
1 tsp salt
2 cups Jameed yoghurt
Method
Soak the rice in hot water for one hour.
In a medium pot, cook the lamb shank in water, onion, bay leaf and salt until cooked to medium temperature.
In a small pot, add the ghee, corn oil and rice. Then add the salt, white pepper, turmeric and 2 cups of lamb stock. Wait until the rice is cooked.
In a new pot, add the Jameed yoghurt, the remaining &lamb stock and the whole lamb shank until it boils and is cooked well.
To serve, place a piece of flat bread on a plate and arrange the rice and lamb shank on top.
Garnish with pine nuts, and serve with the warm Jameed yoghurt and lamb stock on the side.
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