Entree: Jordan – المنسف ➤ al-mansaf (lamb in fermented yogurt sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 45 min

Additional 1 hr

Total 4 hrs 30 min

Ingredients

- 3 lb (1.4 kg) lamb shoulder, bone-in, cut into large pieces (approx. 6–8 pieces)
- 12 oz (340 g) dried jameed (reconstitute) or substitute 3 cups (720 g) full-fat plain yogurt, strained
- 4 cups (960 ml) warm water (for reconstituting jameed)
- 3 cups (555 g) basmati rice, rinsed and soaked 30 minutes
- 1 large onion, quartered (about 8 oz / 225 g)
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 2 tsp (10 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) olive oil (for browning lamb)
- 1/2 cup (115 g) ghee or clarified butter
- 1/2 cup (70 g) pine nuts, toasted
- 1/2 cup (50 g) slivered almonds, toasted
- 6 thin flatbreads (markook or shrak)
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. If using dried jameed, break into pieces and soak in 4 cups (960 ml) warm water for at least 1 hour, then mash/dissolve and strain to remove grit; reserve liquid. If using strained yogurt substitute, whisk yogurt with 2 cups (480 ml) warm water until smooth.
2. In a large heavy pot, heat olive oil over medium-high heat. Brown lamb pieces in batches until nicely seared on all sides; transfer to a plate.
3. In the same pot, add quartered onion, bay leaves, cinnamon stick, and crushed cardamom; sauté until onions begin to brown, about 5–6 minutes. Return lamb to the pot, add enough water to just cover the meat (about 6 cups / 1.4 L), bring to a boil, then reduce to a simmer. Skim any foam and simmer, covered, for 1¼–1½ hours until lamb is tender.
4. Remove lamb pieces and strain the cooking liquid, reserving 3 cups (720 ml). Discard solids. If using jameed liquid, mix 2–3 cups (480–720 ml) of the reserved jameed (or yogurt mixture) with 2 cups (480 ml) of the lamb cooking liquid in a saucepan, whisking constantly over medium heat until warmed and slightly thickened; do not boil vigorously to prevent separation. Season with 1 tsp (5 g) salt and pepper and adjust to taste.
5. While sauce is gentle heating, cook the rice: melt 2 tbsp (30 g) ghee in a saucepan, add drained rice and 1 tsp (5 g) salt and 3½ cups (830 ml) water (or follow rice package ratio), bring to a boil, then reduce to low, cover and steam for 15 minutes until fluffy. Fluff with fork and keep warm.
6. In a small skillet, melt remaining ghee and briefly fry the toasted pine nuts and slivered almonds until golden; remove and set aside.
7. To assemble traditionally: lay flatbreads on a large serving platter, spread a layer of hot rice over the bread, arrange lamb pieces atop the rice, and pour the warmed jameed sauce evenly over the lamb and rice. Alternatively, serve sauce on the side for guests to ladle.
8. Scatter toasted nuts and chopped parsley over the mansaf. Serve immediately, offering extra sauce at the table.