Eid al-Adha Mansaf (Jordanian Feast Lamb)

Ingredients

• 1.2kg lamb shoulder, cut into 4cm cubes
• 400g Greek yoghurt, full-fat, plain
• 80ml ghee, clarified grass-fed butter
• 400g onions, sliced thin, 3 large
• 30g garlic, minced
• 20g ginger, minced
• 6g ground cumin
• 4g ground coriander
• 3g paprika, Spanish smoked preferred
• 2g ground black pepper, Tellicherry, freshly ground
• 8g sea salt
• 750ml lamb or beef stock
• 500ml jameed liquid, reconstituted dry yoghurt whey (labneh)
• 30g whole almonds, blanched and lightly toasted
• 30g whole pine nuts, toasted
• 50g fresh parsley, chopped
• 40g fresh mint, chopped
• 6 whole allspice berries
• 1 whole cinnamon stick, 5cm, Ceylon

Method

1. 1
   Marinate lamb cubes in yoghurt, minced garlic, minced ginger, cumin, coriander, paprika, black pepper, and 4g salt for 30 minutes at room temperature.
2. 2
   Heat ghee in large heavy-bottomed pot (4.5 litre capacity) over medium-high heat; fry sliced onions in batches until deep golden-brown (10 minutes total), transferring to plate as they colour.
3. 3
   Add marinated lamb with yoghurt marinade to pot; increase heat to high and cook uncovered for 8 minutes, stirring occasionally, until lamb is sealed on all sides and liquid begins to reduce.
4. 4
   Return caramelized onions to pot; add stock, cinnamon stick, and allspice berries; bring to boil, then reduce heat to low, cover, and simmer for 35 minutes until lamb is tender but still holds its shape.
5. 5
   In separate pot, gently warm jameed (dried yoghurt whey) with 100ml water, stirring constantly to prevent lumps; strain through fine sieve into lamb pot, stirring gently to distribute evenly (this creates characteristic creamy sauce).
6. 6
   Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly and coats back of spoon; season with remaining 4g salt and additional black pepper if needed.
7. 7
   Remove cinnamon stick and whole allspice; fold in toasted almonds and pine nuts; scatter fresh parsley and mint over top.
8. 8
   Serve immediately in shallow bowls spooning jameed sauce over lamb, accompanied by steamed rice, flatbread, and fresh salad; traditionally eaten during Eid al-Adha celebration throughout the Levantine region.