2 Kilo lamb shoulder, water, saltf reshly ground paper, ¼ cup clarified butter, ¼ cup pine nuts, 1 large onion, chopped , 1½ teaspoons turmeric, ½ teaspoon allspice, 1 small piece cinnamon bark, 2cups yogurt , 1 egg white ,2 teaspoons corn flour

yogurt sauce: Place yogurt in a heavy-based panBeat egg white with a fork until frothy and blend into yogurt with corn flour and 2-teaspoon salt.
Stir in the same direction until thoroughly combined.Place pan over medium heat and stir constantly with a wooden spoon.
Heat until it begins to boil, stirring continuously in the same direction.This is important.Lower heat and leave to boil gently, uncovered, for 3-5 minutes until thick.

Cut shoulder into even-sized pieces.Place lamb in a pan and cover with cold water. Bring slowly to boil. Skimming is required. When well skimmed and boiling, add salt and paper to taste. Cover and boil gently for 30 minutes.Heat butter in frying pan and add pine nuts.
Fry until golden and remove pine nuts to a plate, draining butter back into the pan.

Add onion to pan and fry gently until transparent. Stir in turmeric, allspice and cinnamon bark and cook for farther 2 minutes. Add this mixture to the boiling lamb.
After lamb has been cooking for 1 hour, remove lid and let liquid reduce until it half covers lamb.When reduced, add Yogurt sauce, shaking pan to blend it with liquid.
Let Mansaf boil gently on low heat until lamb is tender and sauce is thick.Serve hot with plain rice and sprinkle with the browned pine nuts.

added by Marwa El Odessi