Jordanian mansaf with lamb

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 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 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 (in Arabic)