Prepare the jameed: break the Jameed (dried fermented yogurt) into pieces and soak in warm Water for 30–60 minutes until softened. Blend or whisk it with enough soaking liquid until smooth, then pass through a fine sieve into a bowl to make a creamy jameed sauce; set aside.
Brown the lamb: trim excess fat and cut the Bone-in lamb (leg or shoulder) into large chunks. In a large heavy pot, heat a little oil and brown the lamb on all sides to develop color.
Add aromatics and spices: add the halved Onion (no need to chop finely), Cardamom pods, Bay leaves, Cinnamon stick, a few Black peppercorns and Cloves to the pot with the lamb. Pour in enough Water to mostly cover the meat (or use a mix of water and some Lamb broth for extra flavor). Bring to a simmer, skim any foam, then cover and cook gently until the lamb is very tender, about 1.5–2 hours.
Reserve broth and remove lamb: when the lamb is fork-tender, transfer the pieces to a platter and strain the cooking liquid into a bowl; reserve about 3–4 cups of liquid (or as needed) to make the jameed sauce.
Make the jameed sauce: combine the prepared jameed liquid with the reserved lamb cooking liquid or Lamb broth in a saucepan. Gently simmer and whisk until the sauce is smooth and slightly thickened; adjust consistency with more broth or water if needed. Taste and season with Salt.
Finish lamb in sauce: return the lamb pieces to the jameed sauce and simmer gently for 10–15 minutes so the meat soaks up the tangy flavor. Keep warm.
Cook the rice: rinse the Basmati rice until the water runs clear, then soak for 20–30 minutes. In a pot, melt Ghee (samneh), stir in a pinch of Turmeric for color, add the drained rice and toast briefly, then add 1.5–2 cups water per cup rice (or some Lamb broth for more flavor), season with a little Salt, bring to a simmer, cover and cook until tender. Fluff with a fork.
Warm the bread: briefly warm the Shrak/markook (saj) bread rounds in a dry skillet or oven until flexible and pliable; tear into large pieces or leave whole per tradition.
Toast the nuts: in a small skillet, melt another tablespoon of Ghee (samneh) and toast the Slivered almonds and Pine nuts until fragrant and golden. Remove from heat to avoid burning.
Assemble the mansaf: on a large serving platter, lay the torn Shrak/markook (saj) bread rounds to cover the base. Spoon a ladle of the jameed sauce over the bread, pile the Basmati rice on top, then arrange the lamb pieces over the rice.
Pour more jameed sauce generously over the lamb and rice so everything is moist and saucy, then scatter the toasted Slivered almonds and Pine nuts over the top.
Garnish and serve: finish with chopped Flat-leaf parsley for brightness. Serve mansaf family-style so guests can scoop bread, rice and lamb together; offer extra jameed sauce at the table.
