Jordanian Mansaf | Lamb Meat Cooked in Jameed Sauce
Mansaf, the national dish of Jordan is made with lamb meat cooked in liquid jameed and served with yellow rice and fried nuts on shrak.
Prep Time20 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr40 minutesmins
Course: Main Course
Cuisine: arabic, middle eastern
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
For the Lamb Stock
1kgmutton or lambbone-in
1large onionchunked
3 to 5green cardamom
1bay leaf
1teaspoonghee
water to cover the meat
For the Jameed Sauce
1cupliquid Jameed(Laban Jameed)
1teaspoonFreshly ground black pepper
½cupyoghurtwhisked
For the Rice
1tablespoonghee
1green cardamom
2cupsbasmati ricerinsed and soaked for 20 to 30 minutes
¼teaspoonturmeric powder
4cupshot waterto cook the rice
Salt to taste
For the Garnish
⅓cupalmondsslivered or whole, toasted lightly
shrak bread optional (see notes)
INSTRUCTIONS
Make the Lamb Stock
Add all the stock ingredients to a large deep pot and bring it to a full boil.
1 kg mutton or lamb, 1 large onion, 3 to 5 green cardamom, 1 bay leaf, 1 teaspoon ghee, water
Skim and discard the foamy layer that forms at the top with a ladle. This is to remove the impurities.
Boil for at least 30 minutes or until the meat is just cooked.
Fish out the meat and keep them aside.
Strain the stock and discard the solids.
Make the Jameed Sauce
Add back the stock to a clean pot along with liquid jameed, whisked yoghurt and ground pepper. Stir constantly on low to medium flame to prevent curdling. Add salt if necessary.
1 cup liquid Jameed, 1 teaspoon Freshly ground black pepper, ½ cup yoghurt
Add the cooked meat and let it simmer on low flame until the sauce is thick enough to coat the meat as a glaze and meat is tender to fall off the bone.
Prepare the Yellow Rice
In a large thick-bottomed deep pot, heat the ghee on medium to high flame. Add the cardamom, drained rice and turmeric powder. Saute to fully coat the grains in the oil.
Add the boiled hot water and salt to taste. Bring to a full boil and then reduce heat to a simmer and cook until most of the water has been absorbed.
4 cups hot water, Salt to taste
When you see the rice has surfaced without much water, stir once, and cover the pot with foil or kitchen towel and then with a heavy lid. Cook covered for 5 to 6 minutes and then remove from heat and let stand 15 minutes.
Assemble Mansaf
Place the shrak or any thin flatbread on a large platter. You may tear up the bread into smaller pieces and spread to cover the platter.
shrak bread
Fluff the rice and gently spoon on a mound on top of the bread.
Place the lamb pieces and pour most of the prepared jameed sauceall over the rice.
Sprinkle some toasted almonds or pine nuts.
⅓ cup almonds
Serve along with the remaining jameed sauce and salad on the side.
Notes
Shrak: A thin arabic bread that resembles Indian Rumali Roti in size and texture. You can use any similar bread to line the serving platter. The best way to know how many bread to use is to fully cover the serving platter you will be using with the whole or torn bread pieces.