Jordanian Lamb Mansaf

Name: Jordanian Lamb Mansaf
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Ingredients: 2 tbsp Olive Oil; 1 tsp cumin seeds; 1 Cinnamon Stick; 2 cardamom pods; 2 bay leaves; 1 tsp black peppercorns; 1.5 tsp Salt; 1 Onion, chopped; 2.2 lb lamb pieces ((cut into large chunks)(around 1kg - bone in or boneless) ); 0.5 tsp Turmeric; 2 cup the lamb cooking liquid; 1 cup Water; 1.5 cup Basmati Rice; 1 Jameed soup starter (liquid) ((around 21oz/600g)); 1 cup Greek yoghurt ((plain)); 1 tbsp Cornstarch; 2 clove Garlic, minced; 1.5 cup the lamb cooking liquid; 1 Shrak/Marouk Bread; 0.25 cup Parsley, finely chopped; 0.5 cup slivered almonds ((fried in 1tbsp of oil until golden, then on paper towels).), drained

The combination of rice, lamb, spice and nuts makes this Jordanian Lamb Mansaf a treasure across the Middle East.

Brooke1999

Prep20 min

Cook2 hrs 30 min

Total2 hrs 50 min

Servings6

Difficultymedium

Entrees

Ingredients

2 tbspOlive Oil
1 tspcumin seeds
1Cinnamon Stick
2cardamom pods
2bay leaves
1 tspblack peppercorns
1.5 tspSalt
1Onion, chopped
2.2 lblamb pieces ((cut into large chunks)(around 1kg - bone in or boneless) )
0.5 tspTurmeric
2 cupthe lamb cooking liquid
1 cupWater
1.5 cupBasmati Rice
1Jameed soup starter (liquid) ((around 21oz/600g))
1 cupGreek yoghurt ((plain))
1 tbspCornstarch
2 cloveGarlic, minced
1.5 cupthe lamb cooking liquid
1Shrak/Marouk Bread
0.25 cupParsley, finely chopped
0.5 cupslivered almonds ((fried in 1tbsp of oil until golden, then on paper towels).), drained

Instructions

1
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.
2
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.
3
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.
4
Strain the lamb through a sieve retaining all the cooking liquid and set both aside.
5
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.
6
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.
7
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.
8
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.
9
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.
10
Place the flatbread on a large platter. If you're using smaller flatbreads, arrange them to cover the whole platter in one layer.
11
Using a fork, fluff up the rice then spoon it over the flatbread into a thick layer.
12
Add the lamb pieces on top and then spoon over a little of the jameed sauce
13
Scatter over the toasted almonds and chopped parsley.
14
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.