Mediterranean 90 min

Mansaf

Name: Mansaf
Total time: 90 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 lbs bone-in lamb shoulder pieces; 2 cups jameed (dried fermented yogurt) or 2 cups plain yogurt as substitute; 3 cups long-grain rice; 4 tablespoons ghee; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1 large yellow onion, halved; 2 bay leaves; 1/4 cup toasted pine nuts; 1/4 cup toasted slivered almonds; Salt and white pepper; Fresh parsley for garnish

high-proteincomfort-foodgluten-free

Ingredientsfor 2

680

Cal

46g

Protein

58g

Carbs

28g

Fat

13 lbs bone-in lamb shoulder pieces
22 cups jameed (dried fermented yogurt) or 2 cups plain yogurt as substitute
33 cups long-grain rice
44 tablespoons ghee
51 teaspoon ground turmeric
61 teaspoon ground cinnamon
71/2 teaspoon ground allspice
81 large yellow onion, halved
92 bay leaves
101/4 cup toasted pine nuts
111/4 cup toasted slivered almonds
12Salt and white pepper
13Fresh parsley for garnish

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Instructions

1
Place lamb, onion, and bay leaves in a large pot. Cover with cold water. Bring to a boil, skim foam thoroughly for 5 minutes, then reduce to a simmer. Cook for 60–70 minutes until lamb is very tender. Remove lamb and reserve 4 cups of the broth.
2
If using jameed, soak pieces in warm water for 30 minutes, then blend smooth. Combine with 2 cups of reserved lamb broth in a large saucepan. Heat over medium, stirring constantly, for 15 minutes — never boil or it will curdle. Season with salt and white pepper.
3
Cook rice in remaining lamb broth (add water if needed) with turmeric, cinnamon, and allspice until fluffy and golden. Let stand covered 10 minutes.
4
Arrange flatbread on a large round serving platter. Pile rice on top, place lamb pieces over the rice. Ladle the warm jameed sauce generously over everything. Scatter toasted pine nuts and almonds on top. Garnish with fresh parsley. Serve with remaining sauce on the side.