Ingredients with Measurements:
- 2 lbs bone-in lamb shoulder
- 2 cups plain yogurt
- 1/2 cup pine nuts
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup olive oil
- 2 tbsp baharat spice mix
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp salt
- 1 tbsp black pepper
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 cups water
- 2 cups basmati rice
- 1/2 cup butter
- 1/4 cup dried yogurt (jameed)
Special equipment needed:
- Large pot with lid
- Skillet
- Cheesecloth
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the lamb shoulder and brown on all sides, about 10 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the baharat spice mix, paprika, cumin, coriander, salt, and black pepper to the pot and stir to coat the lamb and vegetables.
4. Pour in 3 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the lamb is tender and falling off the bone.
5. While the lamb is cooking, prepare the rice. Rinse the rice in cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rice and cook for 10 minutes, or until the rice is tender. Drain the rice and set aside.
6. In a skillet, melt the butter over medium heat. Add the pine nuts and cook until golden brown, about 5 minutes.
7. In a small pot, bring 2 cups of water to a boil. Add the dried yogurt and stir until dissolved.
8. To assemble the mansaf, spread the cooked rice on a large platter. Place the lamb on top of the rice. Pour the yogurt sauce over the lamb. Sprinkle the chopped herbs and pine nuts over the top.
9. Serve hot with additional yogurt sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 45g
Protein: 30g
Sodium: 1100mg
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken
- Pine nuts can be substituted with almonds or cashews
- Baharat spice mix can be substituted with equal parts cinnamon, cardamom, and allspice
Variations:
- Add chopped tomatoes and bell peppers to the pot with the lamb for a more vegetable-heavy dish
- Use quinoa or couscous instead of rice for a different texture
- Add harissa or chili flakes for an extra kick of spice
Tips and tricks:
- Make sure to brown the lamb well before adding the spices and liquid to develop flavor
- Use a cheesecloth to tie the dried yogurt into a bundle for easier dissolving in water
- Toast the pine nuts in a dry skillet before adding butter for extra flavor
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 mansaf on a large platter with the rice on the bottom, the lamb on top, and the yogurt sauce and herbs scattered over the top.
Garnishes:
Chopped fresh mint, cilantro, and parsley
Pairings:
- Serve with a side of hummus and pita bread
- Pair with a crisp salad of cucumber, tomato, and red onion
Suggested side dishes:
- Hummus and pita bread
- Cucumber-tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the lamb is tough, continue to simmer until tender
- If the rice is too sticky, rinse it in cold water before cooking
- If the yogurt sauce is too thick, add more water to thin it out
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food history:
Mansaf is a traditional Jordanian dish made with lamb, yogurt, and rice. It is often served at weddings and other special occasions.
Flavor profiles:
Spicy, savory, tangy, nutty
Serving suggestions:
Serve the mansaf family-style on a large platter for a festive and communal dining experience.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Jordanian