Recipe Provided By"Fufu in the Kitchen"
- 7 lbs. of American Lamb Shoulder, (cleaned of excess fat), (cut into medium-large pieces and washed thoroughly with water) After cleaning it will equate to 5.5lbs of lamb.
- Water to submerge the lamb
- 4 Cardamom Pods
- 3 Bay leaves
- Onion, quartered
- Yogurt Sauce
- 2 cups Jameed, (crushed and soaked)
- 1 Jameed ball (hard balls of dried yogurt if this isn't an option for you then use liquid Jameed which is readily available in Middle Eastern stores)
- 2 tablespoons Corn starch
- 2 1/2 cups Plain yogurt2 cups Lamb broth (The amount depends on how thick or thin you like your yogurt sauce. Start with 1 cup and go from there. I start with 2 and sometimes end up needing closer to 3).
For the Rice:
- 3.5 cups white rice, (soaked and drained)
- 1.5 tablespoon Olive oil or Ghee
- Pinch of turmeric
- Salt to taste Roughly 1-2 tsp. Cooking Liquid (Lamb Broth)
- 1 cup slivered almonds toasted in ghee
- 1 cup Parsley, finely chopped
- 2 Shrak/Markouk bread shredded into bite size pieces
- Green onions and radishes or sliced red onions with fresh lemon juice squeezed on top to serve with.
Rinse the meat thoroughly under running water.
Place the meat into a large pot and cover with water. Place on the stove on medium to high heat to bring this to a boil.
Once it starts boiling, you will see some residue arise on the top of the pot from the meat. Just spoon this off and place in a bowl to discard.
Now add the onions, cardamom, and bay leaves to the pot. Bring it down to a simmer and let this cook for another 2 hours or so until the meat is tender.
Once the meat is tender, place the meat in a dish and put to the side.
Sift the broth of the meat. You will be using a portion of it to add to the yogurt and some to cook the rice in.
To make the yogurt sauce:
Combine the crushed Jameed and the water it was soaked in into a blender and blend until all is smooth.
Then add the corn starch, plain yogurt, and beef broth. Blend again. Run this through a sieve into a large pot. (Use the same one you cooked the lamb in to save on dishes).
Cook the yogurt on low to medium heat for about 15-20 min constantly stirring it until it starts to lightly boil. At this point, add the lamb pieces back into the pot with the yogurt. Let it cook together for another 15 minutes.
To make the rice, add the olive oil or ghee to a pot and add the rice to toast for a minute or two. Then, add the rice along with the leftover lamb broth. You will need anywhere from 5-7 cups of broth-see package instructions for the rice you are cooking. Add the turmeric and salt then bring to a boil. Lower to a simmer, cover, and allow for the rice to cook through.
Now that all the components are ready, let's start assembling. You will need a large platter about 16 inches round. Add the bread which should be ripped into bite size pieces. Soak the read in a few ladles of yogurt sauce from the pot. Then add the rice and top that with the lamb pieces. Garnish with all the nuts and parsley. Serve the yogurt in a big bowl beside it so you can ladle more on top of your plate as you wish.
My family and I like to serve this with red onion sliced with squeezed lemon juice on top and/or scallions and radishes! Enjoy!
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest