A recipe does not need to be fussy to feel special, and Mansaf is a lovely reminder of that. I like to let a main dish take center stage and keep everything around it relaxed. I hope you enjoy both the making and the sharing of it.
Ingredients
- 4-6 people
- 215 grams Jameed
- 3 1/2 cups water
- 32 ounce full fat middle eastern yogurt
- 10 piece of lamb shoulder cut
- 1 onion quartered
- 4 bay leaves
- 8 cardamom pods smashed
- 1 cinnamon stick
- 1/2 tsp. Black pepper
- 3 1/2 liters Water
- 2 1/2 cups basmati rice
- 1 tsp. Salt, 1/4 tsp. turmeric, 1/4 tsp. cardamom (ground)
- 5 cups water
- Vegetable oil
- Fried almonds
- Ground Cinnamon (optional)
Instructions
- Rinse and Soak the Jameed in water overnight I used about 3 1/2 cups room temperature.
- Next day rinse the lamb cuts well with cold water.
- Add the lamb cuts to a big pot cover completely with water and bring to a boil uncovered. Once it starts boiling scum will start gathering, you will need to skim all of it until non is left.
- Add the spices with the quartered onion, cover and cook on low for one hour.
- In the meantime wash 2 1/2 cups of basmati rice about 3 times in cold water then soak for one hour.
- With the tip of a flat knife break the Jameed into chunks, blend the Jameed with the liquid until smooth. If you don’t have a strong blender I recommend grating the Jameed before blending.
- The rest of instructions will be in comments.