Mansaf (Lamb in Jameed Yoghurt Sauce with Rice)
Inspired by techniques from Serious Eats.
Bone-in lamb simmered with whole spices, finished in a silky jameed and yoghurt sauce with garlic, and piled over turmeric rice on flatbread with toasted almonds and parsley. Serves 6.
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Method
- 1
Blanch the lamb. Cover the lamb with cold water in the large pot and bring it to the boil. As soon as grey foam rises, drain and rinse both meat and pot; this removes impurities and gives a clean, clear broth.
- 2
Simmer with spices. Return the lamb to the pot with the whole onion, allspice, cardamom, cloves, bay, cinnamon and 2000 ml water. Bring to the boil, then simmer gently, partly covered, for 1 1/2-2 h until very tender but still on the bone. Lift out the lamb, strain the broth and keep both warm.
- 3
Cook the rice. Rinse the rice until the water runs nearly clear and soak for 15 min, which helps the grains cook evenly. Drain, stir into the hot ghee in the medium pot with the turmeric and salt, add 600 ml water and bring to the boil. Cover tightly, cook on the lowest heat for 12 min, then leave off the heat, covered, for 10 min.
- 4
Make the yoghurt sauce. Whisk the jameed, yoghurt and cornflour in the saucepan until smooth, then heat over medium heat, whisking constantly in one direction, until it boils. The cornflour and steady whisking stop the yoghurt proteins clumping and splitting. Fry the garlic gently in the ghee for 1-2 min until fragrant but not coloured, and stir it in.
- 5
Bring it together. Whisk 600 ml of the hot broth into the sauce and taste, adjusting only if needed, as jameed varies in saltiness. Add the lamb and simmer for 10 min so it soaks up the sauce.
- 6
Toast the nuts. Fry the almonds in the ghee over medium heat for 3-4 min, stirring, until golden.
- 7
Assemble the platter. Lay the flatbread on the platter and moisten it with a ladle of sauce. Pile on the rice, arrange the lamb on top, spoon over more sauce and scatter with the nuts and parsley. Serve the remaining sauce in a bowl alongside.
Storage
Chill the lamb in its sauce and the rice separately for up to 3 days. Reheat the sauce gently, stirring, until piping hot (74 °C), and steam the rice until hot throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy pot with lid
- fine sieve
- medium heavy saucepan
- whisk
- small frying pan
- medium lidded pot
- large round serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 994 kcal |
| Protein | 44.8 g |
| Carbohydrate | 76.8 g |
| of which sugars | 7.3 g |
| of which free sugars | 0.2 g |
| Fat | 55.4 g |
| of which saturates | 24.4 g |
| Fibre | 3.6 g |
| Salt | 2.35 g |
Protein per 100 kcal
4.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
