Ingredients with Measurements:
- 2 lbs bone-in lamb shoulder
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup plain yogurt
- 1/2 cup heavy cream
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 2 cups long-grain rice
- 4 cups water
- 1/2 cup toasted pine nuts
- 1/2 cup golden raisins
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together the cumin, coriander, cardamom, cinnamon, salt, and black pepper.
2. Rub the spice mixture all over the lamb shoulder.
3. Place the lamb shoulder in the slow cooker.
4. Add the chopped onion, minced garlic, yogurt, heavy cream, parsley, cilantro, and mint to the slow cooker.
5. Cover and cook on low for 8 hours.
6. About 30 minutes before the lamb is done, rinse the rice in cold water until the water runs clear.
7. In a large pot, bring the water to a boil.
8. Add the rice and stir.
9. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
10. Fluff the rice with a fork.
11. To serve, place the rice on a large platter.
12. Remove the lamb from the slow cooker and place it on top of the rice.
13. Spoon the yogurt sauce from the slow cooker over the lamb and rice.
14. Sprinkle the toasted pine nuts and golden raisins over the top.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours
5. Temperature:
Cook on low heat in the slow cooker.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 620
Fat: 22g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 560mg
Carbohydrates: 69g
Fiber: 3g
Sugar: 13g
Protein: 36g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken.
- Pine nuts can be substituted with slivered almonds.
- Golden raisins can be substituted with regular raisins or dried apricots.
Variations:
- Add chopped carrots and potatoes to the slow cooker for a complete meal.
- Use lamb shanks instead of lamb shoulder.
- Add a pinch of saffron to the rice for extra flavor.
Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat until golden brown.
- Make sure to rinse the rice thoroughly to remove excess starch.
- If the yogurt sauce is too thick, add a splash of water to thin it out.
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 rice on a large platter with the yogurt sauce spooned over the top.
Garnishes:
Garnish with additional chopped fresh herbs and a sprinkle of paprika.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted carrots and potatoes
- Grilled asparagus
- Cucumber and tomato salad
Troubleshooting advice:
- If the lamb is tough, cook it for an additional hour in the slow cooker.
- If the rice is too dry, add a splash of water and fluff with a fork.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
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:
This dish is savory and aromatic, with a blend of warm spices and fresh herbs.
Serving suggestions:
Serve on a large platter with the yogurt sauce spooned over the top for a beautiful presentation.
Related Categories
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Region: Jordanian
Taste: Savory, Rich, Tangy, Spicy, Herbaceous