Mansaf

Method

1. 1

   Step 1

   Put the lamb in a large pot, cover with the water and bring to the boil. Skim off the grey foam, then add the onion (opens in a new tab), cardamom (opens in a new tab), bay leaves (opens in a new tab) and peppercorns. Simmer, partly covered, until the lamb is almost tender.

   • 90 min
   • medium-low heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Wash hands and surfaces after handling raw lamb.

2. 2

   Step 2

   In a second pot, warm the liquid jameed (opens in a new tab) over medium-low heat, whisking constantly in one direction until it is hot and steaming — this stops it splitting. Ladle in about 500 ml of the strained lamb broth.

   • 10 min
   • medium-low heat
   • Saucepan (opens in a new tab)
   • Whisk (opens in a new tab)

   Keep stirring and never let it boil hard before the lamb goes in.

3. 3

   Step 3

   Lift the lamb into the jameed (opens in a new tab) sauce and simmer gently, stirring often, until the meat is very tender and the sauce is creamy. Taste and only then add salt if needed.

   • 35 min
   • low heat

   

4. 4

   Step 4

   Meanwhile, melt the ghee (opens in a new tab), stir in the rinsed rice and turmeric (opens in a new tab) for a minute, then add the salt and water. Bring to the boil, cover tightly and cook on the lowest heat until tender.

   • 20 min
   • low heat
5. 5

   Step 5

   Line a large platter with the bread and moisten it with a few ladles of sauce. Spread over the rice, arrange the lamb on top and scatter with toasted nuts and parsley (opens in a new tab). Serve the remaining jameed (opens in a new tab) sauce in a bowl for pouring.

   • 5 min