Mansaf (Lamb in Jameed Yoghurt Sauce with Rice)

Bake. For the Broth: In a big pot or Dutch oven, cover this lamb shanks using enough water to barely submerge. Stand over a medium-high flame and cook just till water comes to a boil plus foam rises to the surface. Take out from heat, tip off the liquid shanks, next wash using water to take out any foam clinging in order to them. Wash pot well, next return the shanks to it along with this onion, allspice, cardamom, cloves, bay leaves, cinnamon, and salt. Tip in enough water in order to cover all this ingredients by one inch. Bring to the boil over a medium-high flame, next reduce heat to maintain a simmer and cook till shanks are very tender yet not falling off this bone, 1 1/2 to 2 hours. Move shanks to a platter plus hold warm. Strain broth, discarding solids; hold warm. Wash pot once extra. For the Yogurt Sauce: In a little saucepan, beat together liquid jameed (or reconstituted jameed), yogurt, cornstarch, plus 1/2 cup (118ml) water while that is happening. Add salt till it tastes right. Bring to the boil over a mid-sized flame, beating the whole time, next remove from heat (it is very important to beat continuously in order in order in order in order to prevent curdling; if it does curdle, use one handheld stick blender to bring it back together in a smooth sauce). This sauce should be relatively thick almost like a pureed vegetable soup. Heat olive oil and garlic over a mid-sized flame till garlic is fragrant plus cooked through, but not at all browned, around 2 minutes in a little skillet. Tip the garlic plus its oil in the yogurt plus mix well. The sauce should be quite salty plus sour, so tip in salt if you need to. For the Rice: In a mid-sized mixing bowl, rinse rice in a number of changes of cold water till water is almost clear, next cover rice using cold water plus let soak for 15 minutes. Tip off the liquid well. Heat the butter and oil over a high flame till butter is melted in a big nonstick pot or Dutch oven. Add rice, mixing to fully coat in the oil, next tip in 3 cups (710ml) water along using the salt plus turmeric. Bring to the boil, next reduce heat to a simmer and heat, uncovered, till most of this water has been absorbed, 2 to 5 minutes. Mix once, next with care cover pot using a clean kitchen towel plus cover firmly with the lid. Take out from heat and leave to stand 15 minutes. To Assemble plus Offer: Tip 4 cups (1L) of the strained broth in the cleaned big pot or Dutch oven along with the yogurt sauce. Beat to form a very smooth sauce (if it is not smooth, use an stick blender in order in order to smooth it out). This sauce should have a consistency somewhere among whole milk plus half-plus-half; if it is too thick, beat in more broth 1/4 cup (15ml) after another till proper consistency is reached. Season once extra using salt, if you need to, bearing in mind this sauce should be very salty plus tangy, almost as if it were a very strong feta cheese. Tip in the lamb shanks to the sauce and bring to the boil over a medium-high flame, next reduce heat to a simmer and cook till lamb is heated through plus the sauce is thick enough in order to coat the shanks in a thickened plus silky glaze, around 15 minutes. Keep simmering till the sauce reaches a heavy cream–like consistency if sauce is still too thin. To serve, tear up bread into big pieces and arrange on a big, round serving platter in a single, a little overlapping layer. Tip enough yogurt sauce over the bread to soak through plus soften. Fluff the rice, next spoon in a mound on top of the bread. Stand shanks on top. Ladle extra yogurt sauce all over till it has soaked through the rice and bread (you do not want this mansaf so wet that it begins in order to flow like soup, but you can be generous using the sauce). Scatter all over with the toasted almonds. Offer, passing extra yogurt sauce at this table for diners to tip in to their plates.