Mansaf

Method

1. 1 Simmer the lamb with cinnamon, star anise, and salt for 90 minutes, skimming off the foam continuously to keep the broth clear.
2. 2 Beat the yogurt with the flour and a little cold water, then simmer over low heat, stirring in one direction for 15 minutes to prevent the jameed sauce from separating.
3. 3 Add the lamb and broth to the yogurt sauce pot, simmer for 20 minutes, then season with salt to taste.
4. 4 Cook basmati rice with unsalted butter for 20 minutes until fluffy; toast pine nuts for 3 minutes until golden brown.
5. 5 Spread the pita bread on a tray, scoop rice on top, arrange the lamb slices, pour yogurt sauce over it, and sprinkle with pine nuts and parsley.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: cooking the lamb under high pressure for 28 minutes, then allowing it to air dry for 15 minutes; this reduces the cooking time by almost 50 minutes and results in deeply tender meat without the need for constant skimming. The yogurt sauce in step 2 remains separate and cooked over low heat to prevent separation.