Mansaf

Instructions

1. The night before, break 70 g of jameed into a bowl, cover with 250 ml of cold water and leave to soak for at least 8 hours, or overnight, until soft. Blend or work it through a sieve to a smooth, pourable liquid the thickness of single cream and set aside.
2. Put 200 g of bone-in lamb in a heavy pot with 500 ml of cold water and bring slowly to the boil over medium heat, skimming off the grey foam carefully for the first 5 minutes so the broth stays clean.
3. Add 0.5 quartered onion, 1 cinnamon stick, 2 bruised cardamom pods, 1 bay leaf and a pinch of salt. Cover, lower the heat to a bare simmer and cook for 60 minutes, until the meat gives easily when pressed but still holds to the bone. Lift out and discard the onion and whole spices.
4. Pour the jameed liquid into the pot with the lamb and its broth. Bring back to a gentle simmer over low heat, stirring constantly in one direction with a wooden spoon until it comes to the boil, this stops the yoghurt splitting. Simmer uncovered, stirring often, for 30 minutes, until the sauce is silky and coats the spoon. Taste and salt lightly; jameed is already salty.