Mansaf - lamb and rice
A traditional dish made by layering bread, rice and tender pieces of lamb chunks served with yoghurt sauce.
Recipe from amiraspantry ↗Ingredients
Other
Method
Fill a deep pot with enough water to cover the meat and bring to a boil. Add meat and wait for the water to boil again.
Let the meat boil with water for 5 minutes, then take the meat pieces out and dump the water.
In the same pot melt 2 tablespoons of ghee then add onions and sauté for a couple of minutes.
Add the spices, meat cubes and brown for about 5 minutes.
Cover with hot water and bring to a boil. Reduce heat and simmer until done. This will probably take about 75 minutes.
In a pot melt ghee and then add the rice. Stir rice until the rice grains are covered with ghee.
Mix in turmeric and salt and then pour in water.
Bring to a boil, reduce heat, cover and cook until done.
When the meat is done start making the Jameed sauce.
In a large bowl add yogurt and spring with cornstarch. Mix the cornstarch in using a whisk.
Pour in the liquid Jameed (soup starter) and whisk well. Then mix in about 1 1/2 cups of the meat broth.
In a pot over medium heat melt ghee and then sauté the garlic for just 30 seconds.
Pour the Jameed mixture whisking everything well and bring to a boil.
Add in the the cooked meat. Taste and season to your liking.
Let everything cook together for about 10 minutes over medium heat.
Right before serving assemble your dish.
On a big platter arrange the bread and then ladle some of the Jameed sauce on top.
Spread the rice over bread and place the cooked lamb meat on top.
Ladle more sauce over and sprinkle the top with toasted almonds and chopped parsley.