Main Course · Dinner · Middle Eastern ·

Herb-Infused Arabic Mansaf with Lamb and Pine Nuts

Name: Herb-Infused Arabic Mansaf with Lamb and Pine Nuts
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Lamb Shoulder (1.5 kg), cut into chunks; Garlic (2 cloves), minced; Ground Coriander (2 tsp); Ground Cumin (1 tsp); Salt & Pepper, to taste; Jameed (500 g), soaked overnight and blended; Greek Yogurt (1 cup); Cornflour (1 tbsp), dissolved in water; Olive Oil (1 tbsp); Basmati Rice (2 cups); Chicken Broth (3 cups); Butter (1 tbsp); Fresh Parsley (1/4 cup), chopped; Fresh Mint (1/4 cup), chopped; Pine Nuts (1/2 cup), toasted; Fresh Thyme Sprigs

Experience a traditional Jordanian dish with a delicious twist, featuring succulent lamb simmered in a yogurt sauce, herbed rice, and crunchy pine nuts.

4.8(54 reviews)

·By Ethan Brooks·October 14, 2025

Herb-Infused Arabic Mansaf with Lamb and Pine Nuts — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Advanced

Serves

Ingredients

Servings

For the Lamb

For the Jameed Sauce

For the Herbed Rice

For the Topping

Nutrition

Per serving

Calories: 959 kcal
Protein: 66.3 g
Carbs: 40.1 g
Fat: 61.9 g
Fiber: 1.5 g

Whole recipe

Total

Calories: 5754 kcal
Protein: 398 g
Carbs: 240.4 g
Fat: 371.4 g
Fiber: 9.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Lamb Shoulder (1.5 kg) cut into chunks	3620	315	0	265	0
Garlic (2 cloves) minced	9	0.4	2	0	0.1
Ground Coriander (2 tsp)	8	0.4	1.4	0.4	1
Ground Cumin (1 tsp)	8	0.4	1	0.5	0.8
Salt & Pepper to taste	0	0	0	0	0
Jameed (500 g) soaked overnight and blended	520	36	60	20	0
Greek Yogurt (1 cup)	200	20	9	11	0
Cornflour (1 tbsp) dissolved in water	31	0	8	0	0
Olive Oil (1 tbsp)	119	0	0	13.5	0
Basmati Rice (2 cups)	680	14	148	1	2
Chicken Broth (3 cups)	30	3	1	1	0
Butter (1 tbsp)	102	0	0	12	0
Fresh Parsley (1/4 cup) chopped	1	0.1	0.2	0	0.1
Fresh Mint (1/4 cup) chopped	1	0.1	0.5	0	0.2
Pine Nuts (1/2 cup) toasted	454	9	9	47	5
Fresh Thyme Sprigs	1	0	0.3	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Combine Ingredients
In a large bowl, combine the lamb, garlic, ground coriander, ground cumin, salt, and pepper.
2
Massage Spices
Massage the spices into the meat thoroughly.
3
Chill the Meat
Cover and refrigerate for at least 1 hour or overnight.

Preparing the Jameed Sauce

1
Heat Oil
In a large pot, heat olive oil over medium heat.
2
Add Jameed & Yogurt
Add blended jameed and Greek yogurt, stirring constantly.
Tip: Ensure jameed is fully soaked and blended to prevent graininess.
3
Thicken Sauce
Gradually add the cornflour mixture to thicken, ensuring no lumps form.
Tip: Stir frequently to avoid sticking.

How to Make Herb-Infused Arabic Mansaf with Lamb and Pine Nuts

Total time: 4 h · Yields 6 servings

1
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.
2
Cook the Rice
Cook the rice with chicken broth and butter, then fold in parsley and mint upon completion.
3
Toast Pine Nuts
Toast pine nuts in a dry skillet until golden.