Jordan's Mansaf

Place lamb cubes in a large pot, cover with water, bring to a boil over high heat, and cook for 10 minutes.

Open the pot and skim off any scum that has floated to the top.

Reduce heat to medium and simmer for 1 to 2 hours, or until fork-tender.

Remove lamb from heat, strain the stock, and set aside.

Place solid jameed in a large bowl, cover with water, and soak for 2 hours, changing water every 30 minutes.

Cut soaked jameed into small pieces and place in a food processor. Add 300ml of water and blend until smooth. Add more liquid if needed to reach a creamy texture.

Wash the rice thoroughly until the water runs clear, then drain for 15 minutes.

Melt butter in a pot over high heat, add turmeric and salt. Add the rice and fry for 2-3 minutes.

Pour in enough strained lamb stock to cover the rice by 1 inch (2.5 cm).

Boil uncovered on high heat until the water level drops below the rice. Cover with a tight lid, reduce heat to low, and steam for 20 minutes.

Pour the blended jameed liquid into a pot. Add enough lamb stock to achieve a soupy consistency.

Heat over medium heat until simmering, stirring occasionally to prevent settling. Add the cooked lamb and simmer for 10 more minutes.

If the sauce thickens too much, thin it out with more water or lamb stock.

Place flatbread on a large serving platter and spread a thin layer of jameed sauce over it.

Add the cooked rice onto the bread, then arrange the lamb pieces on top of the rice.

Toast the blanched almonds in butter until golden brown, then sprinkle them over the meat.

Garnish with fresh parsley. Optionally, cover the platter with another piece of bread before serving.