Name: Lamb in Spiced Yogurt Sauce with Rice and Bread
Yield: Makes 6 to 8 servings
Ingredients: 3 lb bone-in lamb shoulder, cut by butcher into 6 large chunks; 7 cups water; 1/2 teaspoon black pepper; 2 teaspoons salt; 1/4 cup clarified butter (see cooks' note, below); 1/4 cup pine nuts (1 1/2 oz); 1 large onion, chopped; 1 1/2 teaspoons ground turmeric; 1/2 teaspoon ground allspice; 2 cardamom pods*, lightly cracked; 1 (2-inch piece) cinnamon stick; 2 cups stabilized whole-milk yogurt; 2 cups long-grain white rice; 4 (5-inch) rounds pita bread, halved; Accompaniment: 3 small red onions, quartered

Image may contain Plant Cutlery Vegetable Food Dish and Meal

Lamb in Spiced Yogurt Sauce with Rice and BreadROMULO YANES

Mensaf

This recipe, adapted from Kathy Sullivan and Janine El Tal, international educators and longtime residents of Jordan, is a scaled-down version of that country's national dish, which is usually served in large quantities at important gatherings. Mensaf is eaten standing up, using the right hand to form a little ball of rice and meat. Traditionally, jameed, a ball of reconstituted sun-dried yogurt, is used to make the sauce, but it is replaced here by regular plain yogurt that has been stabilized (with egg white and cornstarch) for cooking. Buy the richest, tangiest yogurt you can find.

Active time: 55 min Start to finish: 3 1/2 hr

Cooks' notes:

• To make 1/4 cup clarified butter, cut 6 tablespoons unsalted butter into 1-inch pieces and melt in a small heavy saucepan over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth, then slowly pour butter into a measuring cup, leaving milky solids in bottom of pan (discard milky solids). • Lamb with sauce can be made 1 day ahead. Reheat over low heat and assemble with pita and rice before serving. * Available at Middle Eastern markets.

Recipe notes