Mansaf
Jordanian lamb cooked in fermented yogurt sauce, served over rice with almonds.
- prep 15 min
- cook 90 min
- total 105 min
- serves 6
- intermediate
- Lebanon
Ingredients
- 800 g lamb shoulder
- 300 g jameed yogurt
- 400 g rice
- 60 g almonds
- 40 g pine nuts
- 1 onion
- 1 tsp turmeric
Steps
- Simmer lamb with onion and turmeric for 1 hour.
- Dissolve jameed in broth, bring to simmer.
- Add lamb to yogurt sauce, cook 30 more minutes.
- Cook rice, toast almonds and pine nuts.
- Serve rice on platter, top with lamb, sauce, and nuts.
≈ 550 kcal · 38 g protein · 50 g carbs · 22 g fat — per serving, estimate