Mansaf

Cuisines

Best for

Often paired with

Recipe

Ingredients

500 grams	lamb meat, bone-in
1 cup	jameed (dried yogurt)
2 cups	basmati rice
3 cups	water
2 tablespoons	ghee
1 teaspoon	ground allspice
1 teaspoon	ground cumin
1 teaspoon	ground coriander
1 teaspoon	turmeric
1 teaspoon	salt
—	black pepper to taste
1 cup	pine nuts, toasted
1 cup	fresh parsley, chopped
—	flatbread for serving

Instructions

1. 1 Soak the jameed in warm water for several hours or overnight until softened.
2. 2 Blend the soaked jameed with its soaking water until smooth, then strain to remove any solids.
3. 3 In a large pot, heat the ghee over medium heat and brown the lamb pieces on all sides.
4. 4 Add water to the pot with the lamb, bring to a boil, and then reduce to a simmer.
5. 5 Add the ground allspice, cumin, coriander, turmeric, salt, and pepper to the pot.
6. 6 Simmer the lamb for about 1.5 hours until tender.
7. 7 Meanwhile, wash and soak the basmati rice for 30 minutes.
8. 8 Cook the rice in a separate pot with 3 cups of water and a pinch of salt until done.
9. 9 Once the lamb is tender, add the jameed mixture to the pot and simmer for an additional 15 minutes.
10. 10 Arrange the flatbread on a large serving platter.
11. 11 Spread the cooked rice over the flatbread.
12. 12 Place the lamb pieces on top of the rice and pour the jameed sauce over everything.
13. 13 Garnish with toasted pine nuts and chopped parsley before serving.