Mansaf (Jordanian dish, also very common in northern Saudi Arabia)

Instructions

1. Rehydrate the jameed in 1 l of lukewarm water for 2 hours, then mash it with a fork until you have a smooth liquid.
2. Brown the lamb in the oil over high heat until the pieces are well browned on all sides.
3. Add the sliced onion, crushed garlic and cardamom, then fry for 3 minutes.
4. Pour the rehydrated jameed over the meat, cover partially and simmer gently for about 1 hour 30 minutes, until the meat is very tender.
5. Meanwhile, toast the pine nuts and almonds in the butter until golden.
6. Cook the basmati rice in salted water, then spread it out on a large dish.
7. Arrange the lamb pieces on the rice and coat with the jameed sauce.
8. Garnish with the pine nuts, almonds and clarified butter, then serve with the flatbread.