Ingredients
Directions
- 1
Break the Jameed into small pieces using a meat tenderizer.
- 2
Soak the pieces in hot water overnight.
- 3
Blend the softened Jameed and strain to remove lumps.
- 4
Pour the smooth Jameed into a large pot.
- 5
Add lamb to the cold Jameed mixture.
- 6
Turn on the heat, bring to a boil, then reduce to a simmer.
- 7
Cook for 3-4 hours until the meat is fork-tender, adding hot water as needed to maintain liquid level without diluting.
- 8
Rinse the rice well and cook with salt and a pinch of turmeric (optional).
- 9
Lay Shrak bread on a serving plate.
- 10
Pour some Jameed over the bread to soak it.
- 11
Add rice on top, followed by the lamb pieces.
- 12
Serve extra Jameed in a bowl on the side.
- 13
Optional: Garnish with parsley (though not necessary for traditional flavor).
