Mansaf Kharouf (Lamb Mansaf)

Begin by cleaning off any excess fat from the meat and place it in a large mixing bowl. Add the spices and olive oil and massage it really well. Place a large heavy based pot on high heat and 3 litres of water and bring to the boil. Add the aromats for the stock and keep it boiling.

Place a large pan on high heat, take each piece of shoulder one at a time and let it sizzle for 3 minutes on each side until it forms a golden brown crust all around and you begin to see juices form in the pan. Once you sear each piece of lamb, place it directly in the large stock pot with the aromats and boiling water. Repeat with each piece of meat, it is not important if you miss sections of the meat just as long as most of it is seared.

Ladle one cup of stock water into the pan to collect the pan juices from searing the meat and place this mixture into the stock pot. The meat should be completely submerged so if you need to add more boiling water, do so.

Bring the pot to the boil (uncovered) and skim off any foamy substance and meat scum that rises to the top and discard. Reduce the heat, until the water is boiling very gently, put the lid on and let it cook for upto 3 hours.

Remove any extra scum that rises during the first hour, the aim is to get the stock as clean as possible throughout the cooking process. The meat is ready when it is very soft and tender and falling off the bone when lifted from the pot. This is when you can use the stock for the jewelled rice. Turn the heat off, and bring back to the boil to reheat later if necessary.

Wash your rice until the water runs clear

Place a deep (non stick) pot on high and heat the ghee until melted, add the rice and stir gently coating the rice in the ghee. Its really important you season your rice before adding any liquid, so add the spices and salt followed by the cloves and the stock. Bring the pot to a boil and then turn down and simmer on low for 40-50 minutes or until the rice is cooked through. Turn off the heat and leave covered to cool down slightly.

Place the ghee in a small fry pan and fry the nuts in batches starting with the larger nuts, Halved almonds, and cashews. Remove the nuts with a slotted spoon and place in a bowl, reuse the melted ghee each time for the remaining nuts. The nuts cook at different times and temperatures so keep an eye on them and stir constantly.

Once the rice has slightly cooled scoop it onto a large serving dish, with elevated sides not too deep but deep enough so that the rice doesn’t spill out. Add half of the nuts and currants and lightly toss them through the rice.

I prefer not to shred the meat, so using tongs, gently pull the meat out of the pot and lay the tender pieces all over the rice, pulling some of the larger chunks apart and dress them all over the rice. I also like to keep some of the meat pieces on the bone as there is nothing more indulgent than lamb falling off the bone.

Adorn the meat with the rest of the nuts and currants and serve immediately.