Mansaf
Lamb shoulder simmers in jameed with cardamom, cinnamon and black pepper until it falls apart, then soaks into basmati rice and flatbread. Six servings, 30 minutes prep.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1500 g
- 400 g
- 2 l
- 3 tbsp
- 6 cloves
- 1 tsp
- 1 tsp
- 500 g
- 1 tsp
- 100 g
- 30 g
Process
Timers built in · swap anything · ask as you cook
Rinse the jameed under cold water, then place it in a large bowl with 1 litre of the water. Let it soak for at least 2 hours or overnight until softened.
In a large pot, heat 1 tbsp of the ghee over medium heat. Add the lamb shoulder chunks and sear until browned on all sides, about 6–8 minutes. Transfer the lamb to a plate.
Add the onion, garlic, cardamom pods, bay leaves, cinnamon stick, black pepper, and 1 tsp salt to the pot. Cook for 2 minutes until fragrant.
Return the lamb to the pot, add the remaining 1 litre of water, and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the lamb is very tender and easily pulls apart with a fork.
While the lamb cooks, blend the soaked jameed with its soaking water until smooth. Strain through a fine-mesh sieve into a bowl, pressing on solids. Discard solids.
When the lamb is tender, remove it from the pot and set aside. Strain the broth, discarding the onion, garlic, and whole spices. Measure 1 litre of the broth and set aside. If you have less, add water to reach 1 litre.
In a clean pot, combine the strained jameed mixture and the 1 litre of lamb broth. Bring to a gentle simmer over low heat, stirring constantly with a whisk. Cook for 15–20 minutes until the sauce thickens slightly and coats the back of a spoon. Do not let it boil hard or it may curdle. Taste and adjust salt.
Add the cooked lamb pieces to the jameed sauce and simmer gently for 10 minutes so the meat absorbs the sauce. Keep warm.
For the rice, melt 1 tbsp of the ghee in a medium pot over medium heat. Add the rinsed basmati rice and ground turmeric, and stir for 1 minute. Add 750 ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let steam for 5 minutes, then fluff with a fork.
In a small skillet, heat the remaining 1 tbsp ghee over medium heat. Add the blanched almonds and toast until golden, about 2–3 minutes. Set aside.
To assemble, line a large platter with the flatbread. Spread the turmeric rice over the bread. Arrange the lamb pieces on top of the rice. Spoon the jameed sauce generously over the lamb and rice. Garnish with toasted almonds and chopped parsley. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is letting the jameed sauce boil; it will curdle and become grainy. Keep it at a gentle simmer and stir constantly.
- If the jameed sauce tastes too salty, add a peeled potato to the pot while simmering for 15 minutes, then remove it. The potato absorbs excess salt.
- The lamb is done when it shreds easily with a fork and pulls away from the bone without resistance. If it is still tough, simmer for another 20-30 minutes.
- For a smoother sauce, blend the soaked jameed in a blender before straining. This ensures no lumps remain.
Substitutions
- jameed→500 g thick plain yogurt mixed with 1 tsp salt and 1 tbsp cornstarch
- ghee→unsalted butter or olive oil
- lamb shoulder→lamb leg or beef chuck
- blanched almonds→pine nuts or cashews
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce and rice separate if possible to prevent sogginess. Reheat gently on the stovetop over low heat, adding a splash of water to the sauce to loosen it. Do not microwave the sauce on high as it may curdle. The rice can be reheated in a covered pot with a splash of water or in the microwave. Mansaf can be frozen for up to 2 months, but the sauce may separate slightly upon thawing; whisk it back together while reheating.
FAQ
The questions we get asked most
Why did my jameed sauce curdle?
Curdling happens when the sauce is heated too quickly or boiled. Always bring the jameed mixture to a gentle simmer over low heat and stir constantly. If it does curdle, you can try blending it with a little cornstarch slurry and reheating gently, but the texture may not be perfectly smooth.
Can I use regular yogurt instead of jameed?
Yes, but the flavor will be less tangy and salty. Use 500 g of thick plain yogurt mixed with 1 tsp salt and 1 tbsp cornstarch to help prevent curdling. Add the cornstarch slurry to the yogurt before heating.
How do I know when the lamb is done?
The lamb is done when it is fork-tender and shreds easily. It should pull away from the bone without resistance. If it is still tough, continue simmering in the broth for another 20-30 minutes.
Can I make mansaf ahead of time?
Yes, you can cook the lamb and sauce up to 2 days ahead and store them separately in the refrigerator. Reheat gently on the stovetop over low heat, adding a little water if the sauce is too thick. Cook the rice fresh before serving.
What can I use instead of ghee?
You can use unsalted butter or olive oil. Ghee has a nutty flavor that enhances the dish, but butter or oil work well as substitutes. Adjust the quantity as needed.
How long does mansaf keep in the fridge?
Mansaf keeps for up to 3 days in an airtight container in the refrigerator. Keep the sauce and rice separate to maintain the best texture. Reheat gently before serving.
Can I freeze mansaf?
Yes, mansaf freezes well for up to 2 months. Freeze the lamb and sauce together in a freezer-safe container, and the rice separately. Thaw overnight in the refrigerator and reheat gently, whisking the sauce to recombine.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
