Mansaf Jordanian

Recipe by
Total Time:
1.5 hours
Serves:8
Rated 3.5 based on 100 votes
3.5
Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Healthy Choora Dahi, Best Veg schezwan fried rice, Easy Udupi Dosa

Rate This Recipe
3.5

Ingredients

  • 6 pounds - lamb with bones, washed and drained then cut into serving pieces
  • 3 cups - plain yogurt, thoroughly mixed with one cup water
  • 2 large loaves - Arabic bread, toasted and broken into pieces
  • 3 cups - rice, rinsed
  • 6 cups - water
  • 1/2 cup - Butter
  • 1/2 cup - Pine Nuts
  • 1/2 cup - Almonds
  • 1 - Egg white, beaten with a fork until frothy
  • 1 - large onion, chopped
  • 2 tbsp - Corn starch
  • 1.5 tsp - pepper
  • 1 tsp - Turmeric
  • 1 tsp - all spice
  • 1/2 tsp - Cinnamon
  • 3 tsp - salt

How to Make Mansaf Jordanian

  • Place yogurt in a pot and stir in egg white, cornstarch and 1 tsp of the salt.
  • Then stirring continually with a wooden spoon in one direction (very important to stir in one direction) bring to boil over medium heat.
  • Lower heat to low then allow to boil uncovered until yogurt thickens about 3 minutes, continuing to stir.
  • Set aside but keep warm.
  • Place lamb in a large pot and cover with water then bring to boil over medium heat, skimming off froth repeatedly until boiling.
  • Add remaining salt and pepper.
  • Cover and cook over medium heat for 30 minutes.
  • In the meantime, melt 4 tbsp of the butter in a frying pan.
  • Saute almonds and pine nuts until they just begin to brown then pour on to a plate, draining butter back into the frying pan.
  • Add onion to frying pan and fry over medium heat for 8 minutes, adding more butter if necessary.
  • Stir in turmeric, all spices and cinnamon then stir-fry for further 2 minutes.
  • Add this mixture to the boiling meat.
  • While the meat is cooking, place the rice and water in a large saucepan then bring to boil.
  • Turn heat to low and cover then cook for 20 minutes, stirring a number of times and recovering.
  • Turn off heat but leave covered and allow to cook in its own steam for another 30 minutes.
  • Stir in remaining butter and keep warm.
  • After meat has been cooking for 1.5 hours remove lid and stir in yogurt sauce.
  • Turn heat to low and cook until meat is tender and sauce thickens.
  • Remove meat and set aside, keeping warm.
  • Pour sauce into a bowl and keep warm.
  • On a large platter, place bread then moisten with some of the sauce.
  • Place rice pyramid style over the bread then place meat evenly over rice.
  • Spoon some of the sauce over top then sprinkle with the nuts and serve.