Traditional Jordanian lamb and rice with fermented yogurt sauce

If using a jameed block, soak it in warm water for several hours or overnight. Blend the softened jameed with some fresh water until completely smooth, then strain to remove any lumps. Set aside.

In a large pot, brown the lamb pieces in 2 tbsp of ghee over medium-high heat. Add the chopped onion, cardamom pods, and bay leaves, cooking until the onion softens, about 5-7 minutes. Season with salt.

Pour the prepared jameed sauce over the lamb. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2.5 to 3 hours, or until the lamb is fall-off-the-bone tender. Stir occasionally to prevent sticking. Ensure the sauce does not boil vigorously.

While the lamb cooks, rinse the rice thoroughly until the water runs clear. In a separate pot, melt 2 tbsp of ghee, add the rice and turmeric powder, stirring for 1 minute. Add 4.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed and rice is fluffy.

In a small pan, toast the pine nuts and slivered almonds in a dry pan over medium heat until golden brown. Be careful not to burn them.

To serve, spread the turmeric rice on a large serving platter. Arrange the tender lamb pieces over the rice. Ladle a generous amount of the jameed sauce over the lamb and rice. Garnish generously with the toasted pine nuts and almonds. Serve immediately, with extra jameed sauce on the side.