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1
Place lamb in a large pan and just cover with water.
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2
Bring to boil slowly, skimming off froth (this is blood and wont taste good if left in).
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3
When clean and boiling, add salt and pepper as desired, cover and simmer about 30 minutes.
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4
Meanwhile, heat butter in a skillet, and add snoober nuts, sauteing till golden.
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5
Remove, keeping butter in the pan as much as possible, and set nuts aside.
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6
Add onion to pan, frying gently until clear.
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7
Then stir in turmeric, allspice and cinnamon all at once and cook another 2 minutes only.
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8
Add onion mixture to the lamb.
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9
Meanwhile, prepare Laban mutboukh as follows:Place the yogurt in a heavy pan.
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10
Blend beaten egg whites with cornflour and add salt, stirring into the yogurt until well mixed.
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11
Place pan over medium heat, and stirring constantly, heat until it begins to boil.
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12
It's important to stir in the same direction, or so my grandma always said.
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13
Lower the heat and let simmer, uncovered about 3-5 minutes or until thickened.
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14
Set aside.
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15
When lamb as cooked about 1 hour, remove the lid, cooking until the liquid has been reduced so it's covering only half the lamb.
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16
Then add laban mutboukh, shaking the pan instead of stirring to blend.
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17
Simmer over low heat until lamb is tender and sauce is thickened.
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18
If it can't be helped, and sauce must be stirred, do so in one direction.
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19
Adjust salt and pepper as desired and remove cinnamon.
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20
Pile the mansaaf on a serving plate, sprinkling with the snoober nuts.
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21
Serve with hot cooked rice.
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22
Mansaaf is usually eaten over the rice with the sauce poured generously over the top.
