Lamb Mansaf
Ingredients
- 1 kgLamb shoulder (cut into large chunks)
- 1 kgPlain Greek yogurt (smooth)
- 500 gWhite rice (rinsed)
- 50 gghee (melted)
- 1 pcEgg (beaten)
- 1 pcYellow onion (quartered)
- 1 tspTurmeric powder
- 50 gPine nut (toasted in a pan)
- 50 gAlmond with skin (blanched and toasted)
- 2 pcPita bread (split open)
- 5 pccardamom (whole)
- 1 pcCinnamon stick
- 2 pcBay leaf
- 5 pcBlack peppercorns
- 1 pinchGray sea salt
- 250 gJameed (soaked and blended)
Method
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.
- 1
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
Add the onion, cinnamon, cardamom, bay leaf, and peppercorns. Cover and simmer over low heat until the meat falls off the bone.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
