Mansaf Royal
The grand Jordanian feast dish — lamb slow-cooked in jameed (dried yoghurt) broth, served over rice on a large communal platter.
Total time
120 min
Prep
20 min
Cook
100 min
Difficulty
hard
Cuisine
Middle Eastern
Ingredients
1.5kgbone-in lamb shoulder
500gjameed or 500ml plain yoghurt thickened with salt
300gbasmati rice
100gtoasted pine nuts and almonds
parsleyto serve
flatbreadto line platter
Instructions
1
Simmer lamb in water with salt 1.5 hours until very tender. Reserve stock.
2
Dissolve jameed in 600ml hot lamb stock. Strain.
3
Cook rice in remaining stock.
4
Heat jameed sauce gently — do not boil.
5
Line a large platter with flatbread. Pile rice, then lamb. Pour warm sauce over. Top 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. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
1193
Protein
96.4g
Fat
79.1g
Carbs
18.9g
Fiber
0.5g
Sodium
272mg
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