Jordanian Lamb Mansaf
The national dish of Jordan — a magnificent feast of slow-cooked lamb over saffron rice, drenched in tangy jameed yogurt sauce and showered with toasted nuts.
2h
6 people
- / 5.0
Uploaded by
halalme
🥘 Ingredients
1.2 kg bone-in lamb (shoulder, cubed)
250 g jameed or dried goat yogurt
400 g basmati rice
3 tbsp ghee
50 g toasted pine nuts
50 g toasted almonds
1 pinch saffron
2 sheets thin flatbread (markook)
👨🍳 Instructions
Dissolve jameed (or dried goat yogurt) in 1 litre warm water, whisking until smooth. Pass through a sieve.
In a large pot, brown lamb pieces in ghee with salt and whole spices. Add the jameed broth, bring to a boil, then simmer covered for 1.5 hours until lamb is very tender.
Cook basmati rice in the lamb broth until fluffy and separate.
Toast almonds and pine nuts in butter until golden.
Layer flatbread on a large tray, top with rice, then arrange lamb on top.
Pour warm jameed sauce generously over the entire dish. Garnish with toasted nuts and parsley. Serve immediately.
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