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# Jordanian mansaf with lamb
- URL: https://blog.tavolashop.com/en/jordanian-lamb-mansaf/
- Published: 2026-01-21T03:00:04.000Z
- Updated: 2026-01-22T10:58:04.000Z
- Description: A step-by-step Jordanian lamb mansaf for the Ramadan table: lamb simmered until tender, turmeric rice cooked in the stock, and a creamy Karaki jameed sauce, served the traditional way on shrak bread.
- Author: Ahmad
- Tags: Recipes, #en, #pair-jordanian-mansaf-with-lamb, #wp

From Karaki jameed to slow-cooked lamb, Tavola brings you this Jordanian lamb mansaf recipe, a special dish for your Ramadan table that gathers the family around a rich, authentic flavour. Here are the ingredients and the method, step by step:

## How to make Jordanian mansaf with lamb

### Lamb and stock ingredients:

- 1.5 to 2 kg bone-in lamb (best for a traditional flavour)
- 1 large onion, chopped
- 3–4 cardamom pods
- 2 cinnamon sticks
- 2–3 bay leaves
- enough water to cover the lamb while it boils

### Jameed (yoghurt) sauce ingredients:

- 400–500 g authentic Karaki jameed (soaked and strained)
- the jameed soaking water
- 3 tablespoons cornflour, to thicken
- a little salt, to taste

### Rice ingredients:

- 4 cups short-grain rice (soaked and rinsed)
- 1 teaspoon turmeric (for the distinctive colour)
- hot lamb stock
- a pinch of salt, to taste

### To garnish:

- toasted pine nuts and almonds
- chopped parsley

## How to prepare Jordanian mansaf:

### 1\. Boiling the lamb:

- Wash the lamb well and put it in a [large pot](https://www.tavolashop.com/sa-en/zwilling-vitality-stew-pot-20cm) with the water.
- Add the onion, cardamom, cinnamon and bay leaves.
- Bring to the boil, then skim off the foam that forms on the surface.
- Turn the heat down and leave the lamb to cook for about two hours, until it is very tender.

### 2\. Preparing the jameed sauce:

- Blend the soaked jameed with its soaking water in the [blender](https://www.tavolashop.com/sa-en/kitchenaid-k400-blender-almond-cream) until smooth.
- Strain the mixture to get a smooth liquid, then pour it into a pot over a low heat.
- Mix the cornflour with a little water and add it to the jameed sauce, stirring constantly until it thickens.
- Add a little of the lamb stock and keep stirring over a low heat.

### 3\. Cooking the rice:

- Wash the rice and soak it for 30 minutes.
- Drain the water, then add the rice to a pot of hot lamb stock + the turmeric + salt.
- Cook over a medium heat until the rice is done and has absorbed the stock.

### 4\. Serving the traditional way:

- In a large serving dish, lay down a layer of shrak bread soaked in lamb stock.
- Spoon over the rice, still moist with stock.
- Arrange the pieces of lamb on top of the rice.
- Pour the jameed sauce over the lamb and rice.
- Garnish the mansaf with toasted almonds and pine nuts and the parsley.

### Tips for a perfect mansaf:

- Make sure you soak the jameed the night before for a richer flavour.
- Cook the rice in the lamb stock rather than just water, as it gives a deeper flavour.
- Don't add too much salt to the jameed sauce, because jameed is naturally salty.

Read also: [New ideas for Ramadan iftar appetisers](https://blog.tavolashop.com/ar/new-ideas-for-ramadan-iftar-appetisers/) (in Arabic)