Mansaf
Jordan's national dish: tender lamb slow-cooked in a tangy fermented yoghurt sauce called jameed, served over fragrant rice and scattered with toasted nuts.
Total time
140 min
Prep
20 min
Cook
120 min
Difficulty
hard
Cuisine
Mediterranean
gluten-free
Ingredients
1.5kglamb on the bone, large pieces
1Lfull fat yoghurt
400glong grain rice
2onions, quartered
1 tspground turmeric
1 tspground cumin
60gbutter
80gpine nuts and almonds, toasted
1 handfulfresh parsley
flatbreadto serve
Instructions
1
Simmer lamb with onions and spices in water 1.5 hours until very tender.
2
Remove lamb and strain stock.
3
Whisk yoghurt until smooth, heat gently with 500ml lamb stock.
4
Simmer yoghurt sauce 20 minutes stirring constantly — do not boil or it curdles.
5
Cook rice in remaining lamb stock.
6
Layer flatbread on a large platter, spread rice over bread.
7
Arrange lamb pieces over rice.
8
Pour yoghurt sauce over everything, scatter with nuts and parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
418
Protein
12.5g
Fat
21g
Carbs
45.9g
Fiber
1.7g
Sodium
99mg
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