Herb-Infused Arabic Mansaf with Lamb and Pine Nuts
Experience a traditional Jordanian dish with a delicious twist, featuring succulent lamb simmered in a yogurt sauce, herbed rice, and crunchy pine nuts.
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.
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