Project Description


  • 3.50 lbs pounds lamb; lamb shanks or pieces of bone in leg of lamb
  • 1 medium yellow onion, peeled and cut into quarters
  • 5 Ziyad Brand cardamom pods
  • 3 bay leaves
  • 1 Ziyad Brand cinnamon stick

For the Yogurt Sauce:

  • 1 35.2 Ziyad Brand Jameed Soup Starter

To serve:

  • Ziyad Brand Shraak bread
  • Rice
  • Toasted almonds and pine nuts


Step 1

For the Broth: In a large pot, cover the lamb pieces with enough water to submerge. Add the aromatics and Set over medium-high heat.

Step 2

Bring to a boil, then reduce heat to simmer and cook until lamb is very tender about 1 1/2 to 2 hours. Make sure you skim off any foam that rises to the top.

Step 3

Strain the broth, discard solids, and Transfer the meat to a platter.

Meanwhile, for the Yogurt Sauce:

Step 4

In a pot: whisk together equal parts liquid jameed and equal amount lamb broth.

Step 5

Cook for 10 minutes then add the lamb pieces back in and cook for an additional 15-20 minutes.

Step 6

Check for salt and consistency. If Jameed is too thick add more broth and whisk often.

Meanwhile, for the Yogurt Sauce:

Step 7

Layer a big piece of shraak bread on a large, round serving platter in a single layer. Fluff the rice, then spoon in a mound on top of the bread. Set lamb pieces on top.
Ladle some of the yogurt Jameed sauce all over the top of meat and rice just to moisten.
Sprinkle the toasted almonds and pine nuts all over. serve the rest of the Jameed sauce on the side.