Independence Day

Jordan was subdued by the power of the Ottoman Empire in the 16th century. The country has been under its colonial power until the British put Jordan under its jurisdiction or mandate after the end of World War I. Jordan back then was known as Transjordan. King Abdullah I, who established the Hashemite Kingdom of Jordan in 1921, ruled Jordan after it gained independence from Britain. His reign over the country ended when he was assassinated in 1951. His son, King Talal, ruled only for a short period with the Jordanian constitution created during his time, until he was dethroned due to an alleged mental illness. The young King Hussein was not allowed to ascend to the throne until he was 18. He ruled Jordan from 1953 to until his death in 1999. He was succeeded by his son Abdullah II, the current King of Jordan.


Serves 4


  • 2 pounds lamb cubed
  • 2 tablespoons of oil
  • 2 tablespoons butter
  • 1 medium onion diced
  • 1 cup chicken stock
  • Salt and pepper
  • 1 large tub or thick yogurt
  • 2 egg whites
  • 1 teaspoon cardamom
  • 1 teaspoon all spice
  • 1 teaspoon cumin
  • 1/2 cup toasted almonds
  • 1/3 cup of toasted pine nuts
  • Parsley chopped


In a medium pan add oil and butter then brown lamb when browned, remove and keep warm saute onions with butter in same pan until soft then add stock, all spices, lamb, salt and pepper and simmer on medium heat for 1 hour. When lamb is done, remove lamb pieces and strain the stock , place yogurt in a new pan on low heat and whisk until smooth add beaten egg whites, whisk in 1 cup strained stock,  bring to a boil, add lamb and then simmer on low for 15 minutes, plate and add toasted nuts and parsley on top. You can serve with rice pilaf or flat bread if you like.

Try with:

Arak or Cote Du Rhone           Fe Sehetak!