Mansaf Lamb And Yogurt
4.5 lbs osso bucco lamb
¼ cup olive oil
1 onion, largely sliced
2 carrots, largely sliced
10 allspice berries
6 cardamom pods
1 cinnamon stick
2 star anise
3 bay leaves
50 oz yogurt
3 tbsp flour
Mixed roasted nuts (almonds, pine nuts, cashews, etc.)
Preheat the oven to broil at 360F.
Place the lamb in a pan over medium-high heat.
Season the meat with salt, pepper, and drizzle with ¼ cup olive oil. Add in 1 onion and 2 carrots. Cook evenly until the vegetables are well done.
Transfer everything to a soup pot.
Add in the allspice, cardamom, cinnamon, star anise, bay leaves, nutmeg, and cloves. Cover it with water and simmer with a lid for one hour.
Remove the meat from the pot. Place on a baking tray, brush with a little olive oil, and broil for 5 minutes until browned.
Strain the liquid from the pot into a bowl. Keep the liquid from the bowl, and discard the spices and vegetables in the strainer.
In the soup pot over medium heat, combine yogurt, a ladle scoop of the meat liquid, flour, and 1 tsp salt. Whisk until smooth, then remove from heat.
To serve, place pita bread on a plate, top with cooked rice, the lamb, a nut mix, and the yogurt sauce.