Ingredients
Method
- Jameed Liquefaction: Soak the crushed Jameed stones in warm water for at least 4 hours. Use a high-speed blender to emulsify the mixture until it reaches a smooth, heavy cream consistency; filtering it through a fine-mesh sieve is mandatory to remove any granules.
- The Initial Poach: Sear the lamb chunks in a small amount of ghee to initiate the Maillard reaction. Submerge in water and boil for 15 minutes, removing all surface "scum" (foam) to ensure the final broth remains pure and bright.
- Yogurt Incorporation: Replace the water with the liquefied Jameed broth. The key at "3zoma" is to stir the pot in one direction continuously until it reaches a boil; this kinetic energy prevents the fermented proteins from separating.
- Rice Engineering: In a separate pot, sauté the rice with ghee and turmeric. Add boiling water until it sits 1.5cm above the rice; the goal is a vibrant yellow color and individual grains that do not stick.
- Assembly Protocol: Place a layer of shrak bread on a large platter and drench it with two ladles of the boiling Jameed broth. Top with a mountain of rice, followed by the slow-cooked lamb chunks.
Notes
For more details, read the recipe.