Mansaf (lamb with rice and yogurt sauce) (Jordan)

Name: Mansaf (lamb with rice and yogurt sauce) (Jordan)
Total time: 6900 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 800 g lamb (bone-in pieces such as shoulder or shank); 2 cups basmati rice; 3 cups plain yogurt; 1 tbsp cornstarch; 1 large onion, chopped; 2 tbsp vegetable oil or ghee; 1 tsp ground turmeric; 1 tsp ground cumin; 1/2 tsp ground cardamom; Salt and black pepper to taste; 3 1/2 cups water or lamb broth; 1 large piece Arabic flatbread (such as shrak or pita); 1/4 cup toasted almonds or pine nuts; Fresh parsley, chopped (optional)

Eva Saida @EvaButterfly

World

Jordan’s national dish featuring tender lamb cooked in a tangy fermented yogurt sauce and served over fragrant rice with flatbread and nuts

Eva Saida @EvaButterfly

World

Jordan’s national dish featuring tender lamb cooked in a tangy fermented yogurt sauce and served over fragrant rice with flatbread and nuts

Saved

Ingredients

25 minutes prep + 1 hour 30 minutes cook

4-5 people

800 glamb (bone-in pieces such as shoulder or shank)
2 cupsbasmati rice
3 cupsplain yogurt
1 tbspcornstarch
1large onion, chopped
2 tbspvegetable oil or ghee
1 tspground turmeric
1 tspground cumin
1/2 tspground cardamom
Salt and black pepper to taste
3 1/2 cupswater or lamb broth
1large piece Arabic flatbread (such as shrak or pita)
1/4 cuptoasted almonds or pine nuts
Fresh parsley, chopped (optional)

Saved

Steps

25 minutes prep + 1 hour 30 minutes cook

1

Place lamb in a large pot, cover with water, add onion, bay leaves, and cardamom, and bring to a boil; skim foam and simmer for about 1½ hours until tender.
2

Strain and reserve 2 cups of the lamb broth; keep the lamb warm.
3

Rinse rice until water runs clear, then cook it in 3 cups water with turmeric and a pinch of salt until fluffy.
4

In a separate pot, whisk yogurt with 1 cup broth and heat gently while stirring constantly to prevent curdling.
5

Add the cooked lamb to the yogurt sauce and simmer for 10–15 minutes so the flavors combine
6

Toast almonds or pine nuts in ghee until golden.
7

To serve, spread flatbread on a large platter (optional), top with rice, arrange lamb on top, pour some yogurt sauce over, and garnish with nuts and parsley.