Description
Mansaf is a traditional Jordanian dish made with lamb and rice, served with a rich yogurt sauce.
Ingredients
Scale
- 2 pounds lamb, cut into large chunks
- 1 large onion, chopped
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 cups plain yogurt
- 1/4 cup pine nuts, toasted
- 1/4 cup almonds, toasted
- 4 cups cooked basmati rice
- Fresh parsley, chopped (for garnish)
- Pita bread (for serving)
Instructions
- In a large pot, combine the lamb, chopped onion, water, salt, black pepper, cumin, coriander, and cinnamon. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lamb is tender.
- Once the lamb is cooked, remove it from the pot and set aside. Strain the broth and reserve it.
- In a separate bowl, mix the yogurt with a ladle of the warm broth to temper it. Then, gradually add the yogurt mixture back into the pot with the remaining broth, stirring well. Heat gently without boiling.
- In a large serving dish, layer the cooked basmati rice. Place the lamb on top of the rice.
- Pour the yogurt sauce over the lamb and rice, ensuring everything is well coated.
- Garnish with toasted pine nuts, almonds, and chopped parsley. Serve with warm pita bread on the side.
Notes
- For a spicier version, add a pinch of cayenne pepper or serve with a side of spicy sauce.
- Substitute lamb with chicken for a lighter option, adjusting cooking time to about 45 minutes for chicken pieces.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Jordanian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 0g
- Sodium: salt to taste
- Fat: 25g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 0mg