Regions and variants of Mansaf
The cities of Al Karak and As-Salt and their countrysides are reputed to make the best mansaf in Jordan. Other variants of the dish also exist and are adapted to the regional tastes and circumstance. These include fish mansaf, found in the south around the port city of Aqaba. An urban, less ceremonial adaptation of mansaf using non-dried yogurt is called shakreyyeh. It is sometimes cooked with poultry instead of lamb and is common in the northern part of Jordan.

Source: wikipedia.com

• Crush the Jameed into small pieces and soak in warm water for 1/2 hr.
• Knead by hand  or better in the blender until jameed is dissolved.
• Boil some Yogurt with an egg and  add it to the jameed.
• Strain liquid in a fine strainer.
• Place on low fire and stir continuously adding some salt and black pepper for 1/2 hr. or until done, adding water if too thick or adding kneaded jameed of too liquid.
• Cook meat with the bone with a large onion cut into four pieces adding a few seeds of Cardamoms until well cooked.
• Lift meat from broth and add it to the cooking Jameed and let boil once or twice.
• If the jameed looks too thick add some meat broth.
• Prepare Rice using Osfor( Tamarack).
• Place the shrak bread in the serving tray then the rice then the meat.
• Add some jameed sauce to the rice and sprinkle all with fried nuts and pine seeds