Mansaf (Jordanian Lamb with Jameed Yoghurt)

Place the jameed pieces in a bowl, cover generously with cold water and leave to soak overnight until fully softened.

Put the lamb chunks, quartered onion, bay leaves and cardamom pods into a large saucepan, cover with water and bring to the boil.

Skim off any foam, then reduce the heat and simmer gently until the lamb is completely tender and yields easily to the back of a spoon; a meat thermometer will read well above 90°C throughout.

Lift out the lamb and set it aside, then strain the cooking liquid and reserve it, discarding the onion, bay leaves and cardamom pods.

Blend the softened jameed with enough of its soaking water to make a smooth, pourable paste.

Whisk the jameed paste into the reserved lamb cooking liquid and bring to a very gentle simmer, stirring constantly to stop it splitting, until it thickens slightly.

Return the lamb to the jameed sauce and simmer gently for a few minutes to warm through.

Rinse the rice until the water runs clear, then cook it in salted water with the ghee until tender, and drain well.

Toast the pine nuts in a dry frying pan over low heat, shaking often, until golden.

Warm the pitta breads and arrange them over a large serving platter.

Spread the rice over the bread, arrange the lamb on top, pour over the jameed sauce, and scatter with the toasted pine nuts to serve.