Jordan
Recipe by Mr. Cuisine — researched from regional sources and kitchen-tested
Jordan's national dish of slow-cooked lamb served over shrak bread and fragrant basmati rice, generously covered with a rich fermented jameed sauce and finished with toasted nuts. This recipe combines traditional techniques with practical guidance to achieve authentic flavour while improving consistency for modern home cooks.
Simmer the lamb gently with onions and whole spices until fork tender. Skim the broth regularly.
Creates a rich, clean broth while keeping the meat tender.
The lamb should pull apart easily with little resistance.
Blend soaked jameed until completely smooth, then strain if necessary.
Prevents a grainy finished sauce.
The mixture should be completely smooth with no visible particles.
Warm the jameed mixture with broth over medium-low heat while stirring constantly.
Gentle heating prevents the dairy from splitting.
The sauce lightly coats the back of a spoon without boiling.
Transfer the cooked lamb into the finished sauce and simmer briefly.
Allows the meat to absorb the flavour without overcooking the sauce.
The lamb remains intact but is fully coated.
Cook basmati rice in ghee until fluffy.
The rice should support rather than compete with the sauce.
Separate grains with no excess moisture.
Layer shrak bread, ladle over a little sauce, add rice, arrange lamb, spoon over additional sauce and garnish with toasted nuts and parsley.
Traditional layering balances textures and prevents sogginess.
The bread should soften without disintegrating.