Jordanian · Lamb

Mansaf

Name: Mansaf
Cuisine: Jordanian
Ingredients: 1.2 kg Bone-in lamb shoulder pieces; 200 g Dried jameed; 150 g Onion; 4 Green cardamom pods; 50 g Ghee; 350 g Long-grain rice; 2 g Ground turmeric; 50 g Blanched almonds; 200 g Shrak flatbread; 1.6 litres Water

Servings

Ingredients

Bone-in lamb shoulder pieces1 ¼ kg
Dried jameed200 g
Onion150 g
Green cardamom pods4
Ghee50 g
Long-grain rice350 g
Ground turmeric2 g
Blanched almonds50 g
Shrak flatbread200 g
Water1 ⅔ litres

Original recipe serves about 4.

Method

1
Break up the jameed and soak in 600 ml warm water for 8 hours in the refrigerator, then blend until smooth. Put the lamb, quartered onion and cardamom in a pot with 1 litre water. Bring to a boil, skim, cover and simmer for 90 minutes until tender.
2
Strain and reserve the lamb broth, discarding the onion and cardamom. Put the blended jameed in a clean pot and slowly bring to a gentle simmer, stirring continuously. Add the lamb and 400 ml broth and simmer gently for 20 minutes.
3
Melt 30 g ghee in a saucepan, add the rinsed rice and turmeric and stir for 1 minute. Add 600 ml reserved broth, cover and cook on low for 15 minutes; rest for 10 minutes. Toast the almonds in the remaining ghee for 3 minutes.
4
Lay the shrak on a platter and moisten with a little jameed sauce. Cover with the rice, lamb and almonds. Divide into four portions and serve the remaining sauce alongside.

Recipe source: TheMealDB