Jordanian Mansaf — Lamb in Yogurt

👨‍🍳 Method

To assemble

1. 1
   Put the meat in the pot with the onion, garlic, cumin, cinnamon, cardamom and salt, add the water and bring to a boil. Skim off the foam. Turn down the heat, cover and simmer 1.5–2 hours, until the meat is tender.

   ⚙ SimmeringStovePotLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Meanwhile, mix the yogurt and egg in another pot and heat over low heat, stirring.

   StovePot

   💡The flour and egg stabilize the yogurt: without them it splits into curds as it heats. Stir constantly and never bring it to a hard boil.
3. 3
   Remove the meat from the pot. Add about 2 cups of the cooking liquid to the yogurt sauce and cook 10 minutes, stirring constantly.

   Slotted spoonStove
4. 4
   Add the rice and the fat to the stock in the pot with salt, bring to a boil and stir once.

   Stove
5. 5
   Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid
6. 6
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
7. 7
   Spread the rice on a large serving platter, lay the meat on top and pour the yogurt sauce over it.

   Serving platter
8. 8
   Sprinkle the pistachios and cilantro on top.