2 Kilos lamb, preferably with bones, cut into thick piece
Jameed (Dried yogurt)
1 large onion, chopped 
¼ cup butter
¼ cup pine nuts
¼ cup slivered almond
water
salt
freshly ground pepper
1½ teaspoons turmeric.
Any short grain cooked rice .
Doughy flat Arabic bread.

jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce.
Place pan over medium heat ,add jameed and stir constantly with wooden ladle. Heat the yogurt mixture until it begins to boil, stirring continuously in the same direction. Lower the heat and leave to boil gently, uncovered, for 3-5 minutes until thick.


Place lamb in a pan and cover with water. Bring slowly to boil. Skim the surface to remove particles. When well skimmed and boiling, add salt and paper to taste. Cover and boil gently for 1hour.

Add onion to pan and fry gently until transparent. Stir in turmeric, and cook for another 2 minutes. Add this mixture to the boiling lamb.

After lamb has been cooking for 1 hour, remove lid and let liquid reduce until it only half-covers lamb.

Add cooked lamb to boiled yogurt with some of the stock let it boil for 10mins 

Heat butter in frying pan and add pine nuts and almonds. Fry until golden and remove pine nuts to a plate, draining butter back into the pan . keep aside.


Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels are sprinkled over the dish, which is then ready for serving. Enjoy!