Lamb Mansaf

Tender lamb pieces that pull apart with a fork, coated in a creamy, tangy yogurt sauce. The fragrant yellow rice provides structure, while toasted pine nuts add a necessary crunch.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 2091
• Protein: 97 g
• Carbs: 168 g
• Fat: 108 g

Ingredients

• 1 kg Lamb shoulder ( cut into large chunks )
• 1 kg Plain Greek yogurt ( smooth )
• 500 g White rice ( rinsed )
• 50 g ghee ( melted )
• 1 piece Egg ( beaten )
• 1 piece Yellow onion ( quartered )
• 1 tsp Turmeric powder
• 50 g Pine nut ( toasted in a pan )
• 50 g Almond with skin ( blanched and toasted )
• 2 piece Pita bread ( split open )
• 5 piece cardamom ( whole )
• 1 piece Cinnamon stick
• 2 piece Bay leaf
• 5 piece Black peppercorns
• 1 pinch Gray sea salt
• 250 g Jameed ( soaked and blended )

Instructions

1. Blanch the meat

   Place the lamb in a large pot, cover with cold water and bring to a boil. Carefully skim off any impurities that rise to the surface to obtain a clear broth.

2. Simmer with aromatics

   Add the onion, cinnamon, cardamom, bay leaf, and peppercorns. Cover and simmer over low heat until the meat falls off the bone.

3. Prepare the jameed and yogurt

   Soak the jameed in hot water, then blend until smooth. Mix it with the Greek yogurt and the egg. Heat over medium heat, stirring constantly in the same direction until it reaches a boil to prevent the sauce from curdling.

4. Bind the sauce

   Take two ladles of meat broth and stir them into the hot yogurt and jameed mixture. Add the cooked meat pieces to the sauce and simmer for a few minutes to let the flavors infuse.

5. Prepare the rice and assembly

   Cook the rice with turmeric and ghee. Place the pita bread at the bottom of the dish, soak it with a little sauce, cover with rice, then the meat. Finish with toasted pine nuts and almonds.

Chef's tips

• Always stir the yogurt in the same direction, without stopping until it boils, otherwise it will curdle.
• The rice should be 'al dente' before plating, it will finish absorbing the sauce at the moment of serving.

Storage

Store the meat in its sauce in the fridge. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened too much.