Place lamb in a large pan and cover with water.

Bring to a slow boil, skimming off any froth.

Once clean, add salt and pepper to taste, cover, and simmer for about 30 minutes.

Heat clarified butter in a skillet.

Add pine nuts and sauté until golden; then set aside.

Add chopped yellow onion to the skillet and cook until clear.

Stir in turmeric, allspice, and cinnamon and cook for 2 minutes.

Add the onion mixture to the lamb.

Prepare the Laban Mutboukh: Place yogurt in a heavy pan.

Blend beaten egg whites with cornflour and salt.

Stir the egg mixture into the yogurt until well mixed.

Place the pan over medium heat and stir constantly until it begins to boil.

Lower the heat and simmer uncovered for 3-5 minutes or until thickened.

Set the Laban Mutboukh aside.

When the lamb has cooked for about 1 hour, remove the lid and cook until the liquid has reduced, covering only half the lamb.

Add the Laban Mutboukh, shaking the pan to blend.

Simmer over low heat until lamb is tender and sauce has thickened.

Adjust salt and pepper to taste and remove the cinnamon stick.

Pile the Mansaaf onto a serving plate and sprinkle with the sautéed pine nuts.

Serve hot with cooked rice.

Pour the sauce generously over the rice and lamb.