Mansaf

Cut the lamb into large chunks, removing excess fat. Rinse under cold water and place in a large heavy-bottomed pot.

Cover the lamb with water and bring to a boil over high heat. Skim off any foam that rises to the surface, then reduce heat and simmer gently for 45 minutes until the meat is tender.

While the lamb cooks, rinse the Egyptian rice thoroughly under cold water until the water runs clear, then set aside.

In a separate pot, heat the margarine over medium heat. Add the rinsed rice and stir constantly for 2-3 minutes until the grains are well coated and lightly toasted.

Pour 4 cups of water into the rice pot and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes until the rice is tender and water is absorbed.

Pour the whey into a separate bowl and whisk until smooth, ensuring there are no lumps.

Once the lamb is tender, slowly add the prepared whey to the hot lamb broth while stirring constantly to prevent curdling. Simmer gently for 10 minutes, stirring occasionally.

Taste the lamb broth and adjust seasoning with salt and pepper as needed.

Mound the cooked rice on a large serving platter. Arrange the tender lamb pieces over the rice.

Pour the hot whey sauce generously over the lamb and rice. Sprinkle the pine nuts and fried almonds over the top as garnish.

Serve immediately while hot, ensuring each portion includes lamb, rice, sauce, and a sprinkle of nuts.