Lamb in fermented yoghurt sauce with rice (Mansaf)

1. Break the jameed into pieces and soak overnight in 1 litre of lukewarm water, then blend smooth with a stick blender and strain.

2. Cut the lamb shoulder into large pieces, put in a pan of cold water, bring to the boil, skim off the foam, then simmer gently with the bay leaves and cardamom for 1½ hours.

3. In another pan bring the jameed liquid to the boil, stirring constantly in one direction, add the meat and about 500 ml of the cooking broth and cook for another 30 minutes until the sauce is creamy; salt if needed.

4. Meanwhile coat the rice in the ghee with the turmeric, pour in the water, salt and cook covered for 15 minutes; toast the almonds and pine nuts in ghee until golden.

5. Lay flatbread on a large round platter, moisten with a little sauce, top with the yellow rice, then the meat, and sprinkle with the toasted nuts.

6. Serve the remaining sauce separately in a bowl for everyone to pour over their own portion.

Tip: Mansaf is Jordan's national dish, served on one huge shared platter at weddings and big celebrations. Jameed is dried, salted Bedouin yoghurt, sold in Middle Eastern shops. If you can't get it, make a sauce from 1 kg Greek yoghurt with 1 egg and 1 tbsp cornflour, seasoned with salt.