MansafLamb in Jameed Sauce with Rice

Name: Mansaf (Lamb in Jameed Sauce with Rice)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: Jordan
Ingredients: 900 g Lamb Shoulder (cut into large pieces); 180 g Onion (finely chopped); 6 g Baharat; 8 g Salt; 3 g Black Pepper; 600 ml Meat Stock; 600 ml Water; 300 g Jameed (broken into pieces); 300 ml Water (warm); 400 ml Meat Stock (hot); 400 g Basmati Rice (rinsed); 300 ml Meat Stock; 300 ml Water; 4 g Salt; 4 pcs Raqaq Bread; 60 ml Ghee; 40 g Pine Nuts; 40 g Almonds (roughly chopped); 20 g Fresh Parsley (finely chopped)

Tender lamb is simmered until soft, then served over rice and thin bread with a warm fermented yogurt sauce. Toasted nuts and parsley give this festive Jordanian platter its classic finish.

Prep

30m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

1708kcal

Calories

82g

Protein

97g

Fat

122g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Lamb

0.9kg
Lamb Shoulder (cut into large pieces)
180g
Onion (finely chopped)
6g
Baharat
8g
Salt
3g
Black Pepper
600ml
Meat Stock
600ml
Water

Sauce

300g
Jameed (broken into pieces)
300ml
Water (warm)
400ml
Meat Stock (hot)

Rice

400g
Basmati Rice (rinsed)
300ml
Meat Stock
300ml
Water
4g
Salt

Assembly

4pcs
Raqaq Bread

Garnish

60ml
Ghee
40g
Pine Nuts
40g
Almonds (roughly chopped)
20g
Fresh Parsley (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Place the lamb shoulder in a large pot with the onion, baharat, salt, black pepper, meat stock, and water. Bring to a boil, skim the surface, then simmer gently until the lamb is very tender.
02
Lift out the lamb and keep it warm.
03
Soak the jameed in the warm water until softened, then blend until smooth. Whisk in the hot meat stock, bring to a gentle simmer while stirring, and cook for 5 minutes.
04
Combine the basmati rice, meat stock, water, and salt. Bring to a boil, cover, and cook over low heat until tender.
05
Melt the ghee and toast the pine nuts and almonds until golden.
06
Lay the raqaq bread on a platter and moisten it lightly with the jameed sauce. Spread over the rice, arrange the lamb on top, and ladle over more sauce.
07
Finish with the pine nuts, almonds, and fresh parsley and serve the remaining sauce alongside.

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