Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into chunks
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 cups plain yogurt
- 1/2 cup pine nuts, toasted
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 4 cups cooked white rice
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the chickpeas, cumin, coriander, cinnamon, cardamom, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
4. Pour enough water into the pot to cover the lamb and chickpeas. Bring to a boil, then reduce heat to low and cover. Simmer for 1-2 hours, or until the lamb is tender.
5. In a skillet, toast the pine nuts over medium heat until golden brown, about 5 minutes.
6. In a separate bowl, whisk together the yogurt and some of the cooking liquid from the pot until smooth.
7. To serve, arrange the cooked rice on a large platter. Spoon the lamb and chickpea mixture over the rice. Pour the yogurt sauce over the top. Sprinkle with the toasted pine nuts, parsley, mint, and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
Serves 6-8
Nutritional information:
Calories per serving: 500
Fat: 20g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Pine nuts can be substituted with almonds or walnuts
- Yogurt can be substituted with sour cream or labneh
Variations:
- Add some chopped tomatoes to the lamb and chickpea mixture for a more tomato-based sauce
- Use brown rice or quinoa instead of white rice
- Add some raisins or dates to the rice for a sweeter flavor
Tips and tricks:
- Make sure to brown the lamb before adding the onion and garlic for extra flavor
- Toasting the pine nuts brings out their nutty flavor and adds a nice crunch to the dish
- If the sauce is too thick, add more of the cooking liquid until it reaches the desired consistency
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the lamb and chickpea mixture in a large bowl or platter with the rice on the side. Garnish with the toasted pine nuts, parsley, mint, and cilantro.
Garnishes:
Toasted pine nuts, chopped fresh parsley, chopped fresh mint, chopped fresh cilantro
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
Roasted carrots, roasted broccoli, cucumber and tomato salad
Troubleshooting advice:
- If the lamb is tough, it may need to cook longer. Add more water to the pot and continue to simmer until tender.
- If the sauce is too thin, whisk in some more yogurt until it thickens up.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Mansaf is a traditional Jordanian dish made with lamb, yogurt, and rice. It is often served at special occasions and celebrations.
Flavor profiles:
Savory, tangy, nutty, aromatic
Serving suggestions:
Serve family-style on a large platter for everyone to share.
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Region: Jordanian