Lamb Mansaf
A traditional Jordanian dish featuring tender lamb in a creamy yogurt sauce served over fragrant rice. Topped with toasted pine nuts and fresh parsley for authentic Middle Eastern flavor.
- Total time
- 90 min
- Servings
- 4
- Calories
- 720
- Protein
- 48g
Ingredients
- 2 lbs lamb shoulder, cut into 2-inch cubes
- 2 large onions, quartered
- 4 whole cardamom pods
- 1 piece cinnamon stick
- 2 whole bay leaves
- 1.5 tsp salt
- ½ tsp black pepper
- 6 cups water
- 4 cups Greek yogurt
- 2 cups lamb broth (from cooking)
- 2 tbsp flour
- 2 tbsp butter
- ½ tsp sumac powder
- 1 tsp salt to taste
- 2 cups long-grain rice
- 3 cups water for rice
- ½ tsp salt for rice
- ¾ cup pine nuts
- 2 tbsp butter
- ¼ cup fresh parsley, chopped
- ¼ cup pomegranate seeds (optional)
Instructions
- 1
Place lamb cubes, quartered onions, cardamom pods, cinnamon stick, and bay leaves in a large pot.
- 2
Add 6 cups of water, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes until lamb is tender.
- 3
Strain the broth through a fine-mesh sieve into a bowl, reserving 2 cups. Set lamb aside; discard solids.
- 4
In a separate bowl, whisk together Greek yogurt, reserved lamb broth, and flour until smooth.
- 5
In a large heavy-bottomed pot, melt butter over medium heat. Slowly pour the yogurt mixture while stirring constantly to prevent curdling.
- 6
Add cooked lamb and sumac powder to the sauce. Simmer gently for 5 minutes, stirring occasionally. Season with salt to taste.
- 7
In a separate pot, bring 3 cups of water to a boil with salt. Add rice, stir once, reduce heat to low, cover, and cook for 18-20 minutes until tender.
- 8
While rice cooks, toast pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden. Transfer to a plate.
- 9
Fluff the cooked rice with a fork and transfer to a large serving platter, creating a bed.
- 10
Pour the lamb mansaf sauce and meat over the rice. Drizzle with 2 tablespoons melted butter.
- 11
Garnish generously with toasted pine nuts, fresh parsley, and pomegranate seeds if desired. Serve hot.
Tools you’ll need
- large heavy-bottomed pot (6+ quart capacity)
- fine-mesh sieve or colander
- medium saucepan with lid
- dry skillet (10-inch)
- large serving platter
- whisk
- wooden spoon
- measuring cups and spoons
- sharp chef's knife
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