Jordanian Mansaf Lamb with Yogurt Rice

Ingredients

• 8 oz lamb stew meat, cubed
• 1 tsp oil
• 1 small onion, sliced
• 2 cups chicken broth
• 1/4 tsp ground cardamom
• 1/2 cup basmati rice
• 1 cup plain Greek yogurt
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp sliced almonds
• 1 tbsp chopped parsley
• 1/2 tsp kosher salt

Steps

1. Brown lamb in oil, add onion, broth, cardamom, and half the salt, then simmer covered until tender, about 40 minutes.
2. Cook rice in 1 cup of the lamb broth until tender.
3. Whisk yogurt, cornstarch, and water in a small saucepan over low heat until gently steaming and smooth; do not boil hard.
4. Stir a spoonful of lamb broth into the yogurt sauce and season with the remaining salt.
5. Divide rice between two bowls, top with lamb and yogurt sauce, and finish with almonds and parsley.

Allergen note: Contains milk and tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.