Lamb In Yogurt Sauce
By: Sheri Wetherell
Published: Sunday, December 6, 2009 - 1:17am

Ingredients




2 pounds lamb, cut into chunks with bones attached
2 large containers plain yogurt
2 strands saffron
1 tablespoon bharat
1/4 small white onion, chopped
1/2 teaspoon salt
2 tablespoons butter
3 ounces slivered almonds
3 ounces pine nuts
4 cups cooked white rice
1 box Middle Eastern flat bread (crackers)

Preparation

1 In a large stock pot boil the meat and onion with enough water to cover by 4 inches. 2 Simmer until meat is tender and pulls easily from the bone (1 to 2 hours). 3 In a separate stock pot add the yogurt and turn to high. 4 Stir constantly in one direction only with a wooden spoon and bring to a boil. Reversing direction will break the yogurt. 5 Once the yogurt comes to a boil add the saffron, and remove from heat. 6 Remove lamb from the other pot and strain the stock. 7 Add 2 to 3 cups of stock to the yogurt pot and stir in the same direction as before. 8 Add Bharat spice mixture and salt and stir again in the same direction to combine. 9 Add lamb to the yogurt mixture and bring to a boil once more. Immediately remove from heat once it boils. 10 In a skillet, brown the pine nuts and almonds with the butter. 11 To serve: 12 Place the cracker bread on the platter and add the rice on top. 13 Place meat pieces on top of the rice and ladle enough of the yogurt sauce over the top until the bread at the bottom becomes very moist. 14 Pour the rest of the sauce into a  bowl for serving 15 Top with the toasted almonds and pine nuts

About


Mansaf is the national dish of Jordan. Jameed (cheese) may be used in place of the yogurt.