Mansaf

Method

Season the lamb with salt, pepper, coriander and cumin, then brown in ghee in a large pot. Add the quartered onions and water, bring to a boil, then reduce heat and simmer for 90 minutes until the lamb is tender. In a separate bowl, whisk the yoghurt with cornflour until smooth, then slowly temper it by adding ladle-fuls of the hot lamb broth whilst stirring constantly to prevent curdling. Pour the yoghurt mixture back into the pot with the lamb, stirring gently, and simmer for a further 10 minutes without boiling. Toast the bread cubes in ghee until golden, then fry the pine nuts separately in a little ghee until light brown. To serve, arrange the toasted bread on a large platter, pour the mansaf sauce and lamb over the top, scatter the fried pine nuts, and garnish with sumac and fresh parsley.