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This Jordanian Lamb Mansaf is one of the most impressive dishes I cook on the regular. I love rice dishes, especially those cooked in stock like a pilaf or pulao - like my Moroccan silverbeet with rice. This particular recipe not only cooks the rice in stock, it combines meltingly tender pieces of lamb (another favourite) and a bucketload of delicious nuts! Mansaf is usually associated as a Lebanese dish, which it is, but the dish originated in Jordan and is their national dish.

Spiced rice with lamb and nuts

The results are beautifully spiced melange of flavours and textures. It's an impressive dish, one normally reserved for special occasions. I like to think every day is a special occasion so will cook it midweek, weekend, birthdays, easter, bat mitsvahs - any excuse! I'll also cook this occasionally using bulgur wheat. I LOVE the nutty qualities of bulgur wheat. It cooks just like rice, so change it up and use bulgur if you've not tried it before.

Lamb, chicken, goat, beef?

You can cook this dish using any meat you like. Lamb, goat and beef will take around the same time to tenderise but chicken will cook quicker so adjust the recipe cooking time accordingly.

I can't begin to tell you just how delicious this is - give it a try yourself to see why it's loved across the Middle East.

What is Mansaf?

Mansaf is a traditional Arab dish made across the Middle East. It originated in Jordan and is considered their national dish. The dish consists of meat cooked with rice or bulgur wheat, yoghurt and spices. The dish is finished with an array of nuts like pistachio, pine nuts, cashews, walnuts and almonds.

Should I use rice or Bulgur Wheat?

You can use either, both are authentic in middle eastern recipes. Bulgur wheat will add to the dish a nutty flavour. Use coarse bulgur wheat for this recipe.

What type of rice should I use for Mansaf?

Basmati rice will give the most authentic results. The rice should be fluffy and separate into single grains. I suggest soaking your basmati for 30 minutes in cold water then rinsing to remove the excess starch. This will give the best results. If possible, go for the best quality basmati.

How to make Lamb Mansaf

lamb Mansaf
Lamb Mansaf
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course:Main Course
Cuisine:Lebanese
Keyword:Lamb, Nuts, Rice
Servings: 4
Calories: 741kcal

Ingredients

Instructions

  • Heat the butter (or oil) in a large saucepan over a moderate heat until just hot. Gently fry the onion, garlic, cinnamon and cumin for 7-8 minutes until soft and golden. Add the lamb and stir for 5 minutes. Pour in 3 cups of water and tomato puree, season with salt & pepper and stir well. Bring to a simmer, reduce the heat to low, cover the pan and simmer gently for 1 hour until the meat is tender. Remove from the heat. Separate the solids from the liquid by pouring the lamb into a sieve. Retain the cooking liquid.
  • Place 2½ cups of the cooking liquid into a fresh pan along with a little more salt & pepper and bring to a simmer. Add the rice, and stir once. Reduce the heat to very low. Cover the pan and simmer very gently for 15-17 minutes until all the liquid has been absorbed. Remove the lid and place a clean tea towel over the pan then return the lid tightly. Leave for 10-20 minutes to absorb the excess steam.
  • Meanwhile, dry fry all the nuts in a pan until lightly browned. Set aside to cool.
  • Combine the lamb and all that was strained with it (discard the cinnamon stick) in a saucepan with the yoghurt and 1/2 cup of the lamb cooking liquid. Over a moderate heat, bring this to a light simmer and cook for 4-5 minutes. Remove from the heat.
  • Arrange the rice into a low mound on a large platter then carefully arrange on top the lamb in yoghurt sauce. Scatter over the nuts and parsley generously and serve immediately. You can also serve lemon wedges alongside for your guests to use as they see fit. This dish should serve about 4-6 people.

Nutrition

Nutrition Facts
Lamb Mansaf
Amount Per Serving
Calories 741 Calories from Fat 312
% Daily Value*
Fat 34.7g53%
Saturated Fat 10.2g64%
Cholesterol 160mg53%
Sodium 201mg9%
Potassium 895mg26%
Carbohydrates 49g16%
Fiber 3.7g15%
Sugar 3.7g4%
Protein 42.5g85%
* Percent Daily Values are based on a 2000 calorie diet.
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