LEG OF LAMB FROM JORDAN
5 PORTIONS
This is the unofficial national dish of Jordan. Jameed is a kind of dried yogurt that may be purchased and dissolved in water.
1 LAMB SHANK, SPLIT INTO SMALLER PIECES
10 CARDAMOM PODS
10 WHOLE CLOVES
10 BAY LEAVES WHITE PEPPER
1 PIECE OF JAMEED, CAN BE REPLACED WITH APPROXIMATELY 4 CUPS (1 L) GREEK YOGURT ABOUT 5½ CUPS (1 KG) RICE
SALT
¾ CUP (177 ML) GHEE, OR VEGETABLE OIL
WATER 0.02 OUNCE (¾ G) SAFFRON
1 LIBA BREAD OR LARGE PITA BREAD
FRESHLY GROUND BLACK PEPPER 1¾CUPS ROASTED ALMONDS (250 G)
ABOUT CUPS (250 G) ROASTED PINE NUTS OR RAW PISTACHIOS
1.Rinse the meat, put it in a large pot, and cover with water. Skim the surface at regular intervals when the water has boiled. Continue skimming until the liquid becomes clear. Add half of the cardamom, cloves, bay leaves, and some white pepper. Simmer over medium heat until the meat is almost cooked. Remove the pot from the heat, strain, and save the broth.
2.If you get a hold of jameed: break it into pieces and soak in warm water overnight.
Run in the blender the next day, strain, and bring to a boil. Add the lamb and the broth. Simmer over low heat until the meat is tender. If you are using Greek yogurt: bring to a boil while stirring continuously. Add the lamb and the broth and continue as above.
3.Meanwhile, soak the rice in warm water for 10 minutes.
Drain. Boil in a saucepan with a little bit of salt, fat, and enough water to cover the rice. Add the remaining cardamom, bay leaves, cloves, and saffron. Boil over high heat for 5 minutes, until the rice has absorbed all the liquid. Lower the heat and continue to cook until the rice is ready.
4.Cover a large platter with liba bread or pita bread. Sprinkle with a little bit of yogurt broth. Spread rice and lamb on top. Turn the pepper mill a few times over the dish. Decorate with nuts and maybe a chili. Serve the yogurt broth in a bowl on the side.
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