JordanJordanian lamb mansaf with jameed
Arabic name المنسف الأردني بلحم الغنم واللبن الجميد
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Ingredients (6)
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Method
Boil the lamb until cooked and tender.
Dissolve the jameed in water and stir it in with the meat until a creamy white broth forms.
Spread the shrak bread on the serving platter and top with the rice cooked in ghee, then the meat.
Pour the jameed broth over the platter and garnish with the toasted nuts.
