Prepare the Lamb: In a large pot, add the lamb, onion, bay leaves, and water. Bring to a boil, then reduce the heat and simmer for 1.5-2 hours until the lamb is tender. Skim off any scum that rises to the top.
Cook the Rice: While the lamb is cooking, rinse the rice under cold water until the water runs clear. In a separate pot, heat 2 tbsp ghee over medium heat. Add the rice and sauté for 2 minutes. Add 3 cups of lamb broth, turmeric, and salt. Bring to a boil, then cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Prepare the Yogurt Sauce: In a blender or food processor, blend the rehydrated jameed with 2 cups of water until smooth. In a separate pan, heat 2 tbsp ghee over medium heat. Add the yogurt mixture, cumin, and salt. Stir constantly until it thickens, about 15 minutes.
Fry the Nuts: In a small skillet, heat ghee over medium heat. Fry the pine nuts and almonds until golden brown, then set them aside.
Assemble the Mansaf: On a large serving platter, place the cooked rice as a base. Layer the lamb on top, and pour the yogurt sauce over the meat and rice. Garnish with fried nuts and fresh parsley.
Serve: Serve hot, with flatbread on the side. Scoop up the lamb, rice, and sauce using the bread for a traditional way to enjoy Mansaf.
