Lamb Mansaf
Lamb Mansaf
Lamb mansaf is a traditional Arab lamb and rice dish eaten all over the Middle East, but also happens to be the national dish of Jordan where it originated. Lamb is sautéed with onions, garlic, and spices; then simmered for a while, creating a stock. It is then strained and cooked with yogurt and some of the stock. The majority of the stock is used to cook basmati rice in. The rice is spread out on a big serving platter. The lamb and yougurt sauce is put over the bed of rice. It is then topped with an assortment of nuts sufh as pine nuts, almonds, cashews, and pistachios. The whole platter is garnished with freshly chopped mint and parsley. A lot of work, but unbelievably tasty!
Ingredients
Lamb Stock
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 bay leaves
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 green cardamom pods
- 4 garlic cloves minced
- 2 tsp tomato paste
- 1 1/2 lbs boneless leg of lamb cut into 1” cubes
- 4 cups water
Rice
- 1 cup basmati rice washed and rinsed
- 2 1/2 cups lamb stock
- salt and pepper to taste
Lamb Mansaf
- simmered lamb cubes
- 1/2 cup Greek yogurt
- 1 cup lamb stock
Toasted Nut Topping
- 1/4 cup pine nuts
- 1/4 cup pistachios
- 1/4 cup slivered almonds
- 1/4 cup cashews
Garnish
- 1/4 cup mint chopped
- 1/4 cup parsley chopped
Instructions
Lamb Stock
- Heat up the olive oil in a pot over medium high heat. Add in the onions and sauté for 5 minutes.
- Add in the garlic, cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Sauté for 2 minutes.
- Stir in the tomato paste. Add in the lamb and briefly brown for 5 minutes.
- Pour in the water. Bring to a boil. Reduce the heat to medium low and simmer for an hour.
- Strain the stock from the meat.
- Seat the meat aside.
Rice
- Soak the rice for an hour while the stock is simmering. Drain.
- Add the rice to a pot with 2 1/2 cups of the reserved stock. Bring to a boil. Cover. Reduce the heat to low and simmer for 20 minutes until the stock is absorbed.
- Season with salt and pepper.
Lamb Mansaf
- Add the strained lamb, Greek yogurt, and 1 cup of lamb stock to a sauté pan over medium heat. Simmer for 10 minutes.
- Season with salt and pepper. Discard the bay leaves, cinnamon stick, and cardamom pods.
Toasted Nut Topping
- Add the nuts to a small skillet over medium heat. Dry toast the nuts for 5 minutes, stirring frequently.
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