Mansaf

Cut lamb into 2-inch chunks and pat dry. Dice onion and mince garlic. Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking occasionally; set aside.

Cook basmati rice according to package directions (typically 2 cups rice to 4 cups broth, simmered 15–18 minutes); set aside.

Heat olive oil in a large pot over medium-high heat. Working in batches, brown lamb chunks on all sides, about 3 minutes per side; remove and set aside.

In the same pot, sauté onion until soft, about 4 minutes. Add minced garlic and cook 1 minute until fragrant.

Return lamb to the pot and add 4 cups vegetable broth. Bring to a simmer, reduce heat to medium-low, cover, and cook for 30–40 minutes until lamb is very tender.

While lamb cooks, whisk together 3 cups Greek yogurt with 2 tbsp sumac in a bowl until smooth.

Slowly ladle 1 cup of hot broth from the pot into the yogurt mixture, whisking constantly to temper it and prevent curdling.

Pour the yogurt mixture back into the pot slowly, stirring gently. Simmer without boiling for 5–10 minutes to meld flavors; season with salt and black pepper to taste.

Mound cooked rice on a large serving platter. Ladle meat and yogurt sauce over the rice.

Crown with toasted pine nuts and fresh chopped parsley. Serve warm with pita bread on the side for scooping.