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["Coat a heavy skillet or cast iron pot with oil and put over medium-high heat.
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Place the lamb into the skillet, add the chopped onion and cook for about 5-10 minutes until brown.", "Add the spice blend - bay leaves, cardamom, cumin, 1 tablespoon of salt and 1 1/2 teaspoons of black grounded paper (or whatever spice mix you have chosen). Cover it with boiling water and let it simmer for 1 1/2 - 2 hours or until meat is tender.", "While the lamb is cooking, blend yoghurt with a little water, until it is the consistency of thick cream.", "Then slowly add the blended yoghurt to the lamb while it's cooking and keep stirring. This is very important to keep the consistency of the sauce thick and smooth.
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You can stop stirring when the whole mix starts bubbling. Cover it and let it simmer for another 10 minutes.", "Wash the rice and soak it for 10 minutes in warm water. If you have chosen to add saffron, soak it in a little bit of water until the water turns a yellow-orange colour.
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Remove the saffron strands and add the saffron water that the rice has been soaking in into a rice cooker (or a pot). Add 2 tablespoons of clarified butter, salt and let it cook.", "In a small skillet, melt 2 tablespoons of clarified butter or coat the skillet with oil. Add almonds and cook for 5 minutes. Stir in pine nuts and cook for a further 3 minutes.
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Remove from the heat and set aside.", "To serve place rice in a serving dish and spoon over the Mansaf. Sprinkle with fresh parsley.
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Any leftover sauce can be separately served for adding to the rice or meat.
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NOW, all that is left to do is ENJOY Mansaf with family & friends!"]
