Mansaf

Introduction

Mansaf is Jordan's national dish and a symbol of generous hospitality — slow-cooked lamb in a rich, tangy jameed yoghurt sauce, served over a bed of fragrant rice.

Ingredients

• 1kg bone-in lamb pieces
• 500g jameed yoghurt (or plain yoghurt)
• 3 cups basmati rice
• 50g butter
• Pine nuts and almonds, to garnish
• Spices: turmeric, cinnamon, cardamom
• Salt to taste

Steps

1. 1. Simmer lamb with salt and whole spices in water for 1.5 hours until tender. Reserve the broth.
2. 2. Dissolve jameed yoghurt in the warm lamb broth, stirring constantly. Heat gently — do not boil.
3. 3. Add cooked lamb to the yoghurt sauce and simmer together for 20 minutes.
4. 4. Sauté rice in butter until lightly toasted, then cook in reserved broth until fluffy.
5. 5. Spread rice on a large platter, top with lamb and sauce, garnish with toasted nuts.

Tips

Never boil the yoghurt sauce — keep it on a gentle simmer or it will curdle and separate.