Mansaf

Soak the solid jameed in a bowl of water for 2 hours, replacing the water every 30 minutes to draw out the excess salt.

Put the lamb pieces in a stock pot, cover completely with water, lid on, and bring to a boil on high.

After boiling about 10 minutes, skim off and discard the foam.

Add the whole peeled onions, bay leaves and cardamom pods; simmer on medium-low 1.5 to 2 hours for a clear stock with little colour, until a dinner knife pokes easily into the meat.

Melt the butter in another pot on high, add the salt and turmeric, then the washed and drained rice; fry 2 to 3 minutes until golden and shiny.

Strain the lamb stock through a colander and pour enough over the rice to cover it by about 1 inch (2.5cm). Boil uncovered on high until the liquid drops below the rice.

Lid on, heat to its lowest setting, steam 20 minutes; slightly clumpy rice is traditional.

Take the jameed out of the water and slice it small enough for the blender; it is crumbly now.

Blend the jameed with the water until smooth, adding more water until it resembles heavy cream.

Pour the jameed into a deep pot over medium-high, add the stock and simmer 10 minutes, stirring every minute so it does not settle. Do not boil or it splits; never cover it or it curdles.

When bubbling, add the cooked lamb pieces and simmer 10 minutes more, until coated in the sauce.

Melt the clarified butter in a pan, add the almonds and toast on high heat 3 to 4 minutes; drain on a paper towel lined plate.

Line a large platter with the bread and spread a little jameed sauce on it. Pile the rice on top, then the lamb pieces.

Drizzle on some jameed sauce, strain the rest for clumps to serve on the side, top with the almonds and garnish with chopped parsley.