Ingredients with Measurements:
- 1 pound lamb shoulder, cut into chunks
- 2 cups long-grain rice
- 1 cup plain yogurt
- 1/2 cup pine nuts
- 1/2 cup almonds
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallions
- 1/4 cup ghee
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- Salt and black pepper to taste
- 6 cups water
Special Equipment Needed:
- Large pot with lid
- Skillet
- Serving platter
Step-by-Step Instructions:
1. Rinse the rice in cold water and drain. Set aside.
2. In a large pot, heat the olive oil and ghee over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the cumin, coriander, cardamom, cinnamon, allspice, salt, and black pepper to the pot. Stir to coat the lamb evenly.
4. Pour in 6 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender.
5. In a skillet, toast the pine nuts and almonds over medium heat until golden brown. Set aside.
6. In a separate bowl, mix the yogurt with 1/2 cup of the lamb broth to thin it out. Set aside.
7. Once the lamb is cooked, remove it from the pot and set it aside. Keep the broth in the pot.
8. Add the rice to the pot with the lamb broth. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked and the broth is absorbed.
9. Arrange the cooked lamb on a serving platter.
10. Spoon the cooked rice over the lamb.
11. Pour the thinned-out yogurt over the rice.
12. Sprinkle the toasted pine nuts, almonds, parsley, cilantro, and scallions over the top.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 650
Fat per serving: 28g
Carbohydrates per serving: 62g
Protein per serving: 36g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Pine nuts and almonds can be substituted with any other nuts or omitted altogether.
- Yogurt can be substituted with sour cream or labneh.
Variations:
- Add raisins or dried apricots to the rice for a sweet and savory twist.
- Use different spices to change the flavor profile of the dish.
- Add vegetables like carrots, onions, or bell peppers to the pot with the lamb for added nutrition.
Tips and Tricks:
- Use a meat thermometer to ensure the lamb is cooked to the desired temperature.
- Rinse the rice several times to remove excess starch and prevent it from becoming sticky.
- Use a non-stick skillet to toast the nuts and prevent them from burning.
Storage Instructions:
- Store any leftovers 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 on a large platter with the lamb in the center and the rice and toppings arranged around it.
Garnishes:
- Chopped fresh herbs like parsley, cilantro, or mint.
Pairings:
- Serve with a side of hummus and pita bread for a complete meal.
Suggested Side Dishes:
- Roasted vegetables like carrots, broccoli, or cauliflower.
Troubleshooting Advice:
- If the rice is not cooked through after 20-25 minutes, add more water and continue cooking until tender.
Food Safety Advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Mansaf is a traditional Jordanian dish that is typically made with lamb, rice, and yogurt.
Flavor Profiles:
- Savory, aromatic, and slightly tangy.
Serving Suggestions:
- Serve hot with a side of hummus and pita bread.
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Region: Jordanian