Mansaf (Jordanian Lamb in Yoghurt Sauce over Rice)
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Ingredients
- 600 g lamb shoulder, diced
- 300 g basmati rice
- 500 g natural yoghurt
- 100 g soured cream
- 1 onion, finely chopped
- 4 green cardamom pods
- 2 tbsp vegetable oil
- 30 g flaked almonds
Nutrition (per serving)
- Calories
- 909 kcal
- Protein
- 43.2 g
- Carbohydrate
- 72.6 g
- of which sugars
- 13.1 g
- Fat
- 49.4 g
- of which saturates
- 20.2 g
- Fibre
- 2.2 g
- Salt
- 0.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion for 5 minutes, then add the diced lamb and cardamom pods and brown for 6-8 minutes.
- 2
Pour in 600ml water, bring to a simmer, cover and cook gently for 45 minutes until the lamb is tender, then lift out the lamb, reserving the stock.
- 3
Whisk the yoghurt and soured cream with a ladleful of the hot stock until smooth, then stir this back into the pot over a low heat and simmer gently for 10 minutes, stirring often, without letting it boil.
- 4
Return the lamb to the sauce and warm through for 5 minutes.
- 5
Meanwhile cook the basmati rice in plenty of boiling salted water for 10-12 minutes until tender, then drain.
- 6
Spoon the rice onto a large platter, top with the lamb and yoghurt sauce, and scatter with the flaked almonds.
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