Herb-Infused Arabic Mansaf with Lamb and Pine Nuts
A Flavorful Middle Eastern Feast
Experience a traditional Jordanian dish with a delicious twist, featuring succulent lamb simmered in a yogurt sauce, herbed rice, and crunchy pine nuts.
- 3 h
- 6
- Advanced
Ingredients
For the Lamb
For the Jameed Sauce
For the Herbed Rice
For the Topping
Preparation
Marinating the Lamb
Combine Ingredients
In a large bowl, combine the lamb, garlic, ground coriander, ground cumin, salt, and pepper.
Massage Spices
Massage the spices into the meat thoroughly.
Chill the Meat
Cover and refrigerate for at least 1 hour or overnight.
Preparing the Jameed Sauce
Heat Oil
In a large pot, heat olive oil over medium heat.
Add Jameed & Yogurt
Add blended jameed and Greek yogurt, stirring constantly.
Ensure jameed is fully soaked and blended to prevent graininess.
Thicken Sauce
Gradually add the cornflour mixture to thicken, ensuring no lumps form.
Stir frequently to avoid sticking.
Cooking Process
Braise the Lamb
Sear the marinated lamb in a hot pan until browned, then transfer to the jameed sauce. Simmer gently for 2 hours or until tender.
Cook the Rice
Cook the rice with chicken broth and butter, then fold in parsley and mint upon completion.
Toast Pine Nuts
Toast pine nuts in a dry skillet until golden.
Plating & Serving
Herb-Infused Arabic Mansaf with Lamb and Pine Nuts
Herb-Infused Arabic Mansaf with Lamb and Pine Nuts
Plate the Dish
Serve the lamb over a bed of herbed rice, topped with toasted pine nuts and fresh thyme.