middle-easternutama· 4 servings
≈340 kkal · P 0.7g · L 3.7g · KH 76.1g (per recipe, TKPI estimate)
Mansaf
MBG-eligible
Ingredients
- 1.5 kg lamb shoulder, cut into 3‑cm pieces
- 500 g jameed (dried yogurt) or 500 ml reconstituted plain yogurt
- 2 cups basmati rice
- 2 pieces traditional flatbread (shrak or khubz)
- 100 g ghee
- 50 g slivered almonds
- 50 g pine nuts
- 1 large onion, quartered
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- 2 tsp salt
- 2 liters water
Instructions
- 11. In a large pot, melt half the ghee and brown the lamb pieces on all sides; set aside.
- 22. In the same pot, add the remaining ghee, sauté the onion and garlic until fragrant, then return the lamb.
- 33. Pour water, add salt, cumin, cardamom, and cinnamon; bring to a boil, then simmer covered for 1.5–2 hours until the meat is tender.
- 44. While the lamb cooks, dissolve the jameed in a bowl with a little hot broth, stir until smooth, then add to the pot and simmer 15 minutes, stirring gently.
- 55. In a separate saucepan, rinse the rice, then cook it in salted water until al dente; drain and set aside.
- 66. Toast almonds and pine nuts in a dry skillet until golden; set aside.
- 77. To serve, spread the flatbread on a large platter, layer the rice, arrange the lamb pieces with sauce on top, garnish with toasted nuts, and drizzle any remaining sauce.
- 88. Enjoy the Mansaf hot, traditionally with a side of fresh salad.
Source: llm-generated