Herb-Infused Arabic Mansaf with Lamb and Pine Nuts

Name: Herb-Infused Arabic Mansaf with Lamb and Pine Nuts
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Lamb Shoulder (1.5 kg); Garlic (2 cloves); Ground Coriander (2 tsp); Ground Cumin (1 tsp); Salt & Pepper; Jameed (500 g); Greek Yogurt (1 cup); Cornflour (1 tbsp); Olive Oil (1 tbsp); Basmati Rice (2 cups); Chicken Broth (3 cups); Butter (1 tbsp); Fresh Parsley (1/4 cup); Fresh Mint (1/4 cup); Pine Nuts (1/2 cup); Fresh Thyme Sprigs

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

Lamb Shoulder (1.5 kg)

cut into chunks

Garlic (2 cloves)

minced

Ground Coriander (2 tsp)

Ground Cumin (1 tsp)

Salt & Pepper

to taste

For the Jameed Sauce

Jameed (500 g)

soaked overnight and blended

Greek Yogurt (1 cup)

Cornflour (1 tbsp)

dissolved in water

Olive Oil (1 tbsp)

For the Herbed Rice

Basmati Rice (2 cups)

Chicken Broth (3 cups)

Butter (1 tbsp)

Fresh Parsley (1/4 cup)

chopped

Fresh Mint (1/4 cup)

chopped

For the Topping

Pine Nuts (1/2 cup)

toasted

Fresh Thyme Sprigs

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