Jordanian Lamb Mansaf
User Reviews
4.2
30 reviews
Good
-
Prep Time
20 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 50 mins
-
Servings
6
-
Calories
782 kcal
-
Course
Main Course
-
Cuisine
Jordanian
Jordanian Lamb Mansaf
Report
The combination of rice, lamb, spice and nuts makes this Jordianian Lamb Mansaf a treasure across the Middle East.
Share:
Ingredients
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 2 cardamom pods
- 2 bay leaf
- 1 tsp black peppercorns
- 1½ tsp salt
- 1 onion (chopped)
- 2.2 lb lamb cut into large chunks)(around 1kg - bone in or boneless, pieces
For the rice:
- ½ teaspoon Turmeric
- 2 cups of the lamb cooking liquid
- 1 cup water
- 1½ cups basmati rice
For the Jameed Sauce
- 1 jameed around 21oz/600g, soup starter, liquid
- 1 cup Greek yoghurt (plain)
- 1 tbsp cornstarch
- 2 cloves garlic (minced)
- 1½ cups of the lamb cooking liquid
Other:
- 1 shrak bread or any large flatbread or combination of smaller flatbreads to allow you to cover a large platter and create a surface for the masnaf, aka Marouk bread
- ¼ cup parsley (finely chopped)
- ½ cup almonds fried in 1tbsp of oil until golden, then drained on paper towels, slivered
Instructions
Cooking the lamb
- Heat a large Dutch oven pan with the olive oil over a medium heat. Add the lamb pieces and fry to brown on all sides (about 3-4 minutes). Remove the meat from the pan and set aside.
- To the same pan, add the cumin seeds, cinnamon, cardamom, bay leaves, peppercorns and salt and fry for about 30 seconds until fragrant. Add the chopped onion and fry for 2-3 minutes until softened slightly.
- Return the lamb pieces to the pan along with 5 cups of water and stir well. Bring this to a boil then reduce the heat to low and simmer gently (covered) for 1½-2 hours*, until the lamb is soft. *The time will depend on how large your pieces are or whether they're boneless or bone in, the lamb should be tender and pull apart easily.
- Strain the lamb through a sieve retaining all the cooking liquid and set both aside.
Cooking the rice
- Towards the end of the lamb cooking, rinse the rice in clean water draining a few times until the water runs clear. Top with water and soak for 20 minutes.
- To a saucepan, pour in 2 cups of the lamb cooking liquid, the turmeric and 1 cup of water and bring to a simmer.Drain the soaking rice and add this to the simmering liquid. Stir once and bring to a simmer once again. Reduce the heat to low and cover the pan. Cook gently without stirring for 10-12 minutes until the rice is cooked through and all the liquid has evaporated.
- Remove the lid and cover the pan with a clean tea towel, then return the lid and leave rest while you prepare the rest of the dish.
Cooking the jameed sauce
- In a saucepan, whisk the jameed starter, yoghurt, minced garlic, cornstarch, and 1½ cups of the lamb cooking liquid. Turn on the heat and let this come to a simmer. Stir regularly to avoid it catching on the bottom of the pan.Simmer gently on a low heat for 10 minutes to cook and thicken the sauce.
- Add the cooked lamb to the jameed (along with everything that cooked with it) to the pan and let this simmer for a further 10 minutes, then remove from the heat.
Arranging the dish
- Place the flatbread on a large platter. If you're using smaller flatbreads, arrange them to cover the whole platter in one layer.
- Using a fork, fluff up the rice then spoon it over the flatbread into a thick layer.
- Add the lamb pieces on top and then spoon over a little of the jameed sauce
- Scatter over the toasted almonds and chopped parsley.
- Serve in the centre of the table for everyone to help themselves with the remaining jameed sauce on the side for anyone who wants more.
Notes
- Serve communal style for people to tuck into. Tradition sees people take a piece of bread and use it as a vessel to hold the lamb and rice. You can of course serve the rice and lamb on a large platter without a bread base and serve flatbreads on the side.
- Leftovers fridge - leftovers may be kept in the fridge in airight containers for 3-4 days in the fridge (the bread will be soggy, so either don't store as a leftover or eat it soggy!
- Freeze - You may freeze the meat in the sauce and the rice separately for 3+ months in airtight containers. Reheat separately in the microwave and arrange the dish as normal when everything is piping hot.
Nutrition Information
Show Details
Calories
782kcal
(39%)
Carbohydrates
46g
(15%)
Protein
37g
(74%)
Fat
49g
(75%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
22g
(110%)
Trans Fat
0.002g
(0%)
Cholesterol
124mg
(41%)
Sodium
703mg
(29%)
Potassium
564mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
245IU
(5%)
Vitamin C
5mg
(6%)
Calcium
134mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 782 kcal
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 46g | 15% |
| Protein | 37g | 74% |
| Fat | 49g | 75% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 124mg | 41% |
| Sodium | 703mg | 29% |
| Potassium | 564mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 134mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
30 reviews
Good
Other Recipes
You'll Also Love
