Mansaf Jordanian
  1. Place yogurt in a pot and stir in egg white, cornstarch and 1 teaspoon of the salt.
  2. Then stirring continually with a wooden spoon in one direction (very important to stir in one direction) bring to boil over medium heat.
  3. Lower heat to low then allow to boil uncovered until yogurt thickens about 3 minutes, continuing to stir.
  4. Set aside but keep warm.
  5. Place lamb in a large pot and cover with water then bring to boil over medium heat, skimming off froth repeatedly until boiling.
  6. Add remaining salt and pepper.
  7. Cover and cook over medium heat for 30 minutes.
  8. In the meantime, melt 4 tablespoons of the butter in a frying pan.
  9. Saut´┐Ż almonds and pine nuts until they just begin to brown then pour on to a plate, draining butter back into the frying pan.
  10. Add onion to frying pan and fry over medium heat for 8 minutes, adding more butter if necessary.
  11. Stir in turmeric, all spices and cinnamon then stir-fry for further 2 minutes.
  12. Add this mixture to the boiling meat.
  13. While the meat is cooking, place the rice and water in a large saucepan then bring to boil.
  14. Turn heat to low and cover then cook for 20 minutes, stirring a number of times and recovering.
  15. Turn off heat but leave covered and allow to cook in its own steam for another 30 minutes.
  16. Stir in remaining butter and keep warm.
  17. After meat has been cooking for 1 1/2 hours remove lid and stir in yogurt sauce.
  18. Turn heat to low and cook until meat is tender and sauce thickens.
  19. Remove meat and set aside, keeping warm.
  20. Pour sauce into a bowl and keep warm.
  21. On a large platter, place bread then moisten with some of the sauce.
  22. Place rice pyramid style over the bread then place meat evenly over rice.
  23. Spoon some of the sauce over top then sprinkle with the nuts and serve.
  24. Each diner can add from the leftover sauce to taste.
6 pounds - lamb with bones, washed and drained then cut into serving pieces 
3 cups - plain yogurt, thoroughly mixed with one cup water 
2 large loaves - arabic bread, toasted and broken into pieces 
3 cups - rice, rinsed 
6 cups - water 
1/2 cup - butter 
1/2 cup - pine nuts 
1/2 cup - almonds 
1 - egg white, beaten with a fork until frothy 
1 - large onion, chopped 
2 tbsp - cornstarch 
1 1/2 tsp - pepper 
1 tsp - turmeric 
1 tsp - allspice 
1/2 tsp - cinnamon 
3 tsp - salt