Mansaf: Traditional Jordanian Lamb with Jameed Sauce and Aromatic Rice Recipe

Introduction

Mansaf is a traditional Jordanian dish known for its rich flavors and comforting combination of tender lamb, fragrant rice, and creamy Jameed sauce. This hearty meal is perfect for sharing with family and friends on special occasions or whenever you crave a taste of the Middle East.

Ingredients

• 2 pounds lamb meat (preferably bone-in)
• 2 tablespoons ghee (you can use clarified butter too)
• 1 onion (cut into chunks or sliced)
• 1 cinnamon stick
• 2 whole bay leaves
• 1 teaspoon black peppercorns
• 2 cups short grain rice
• 1/2 teaspoon turmeric
• Salt to taste
• 2½ to 2⅔ cups water
• 1 cup yogurt
• 1 tablespoon cornstarch
• 2 cloves garlic (minced)
• 1 packet liquid Jameed
• 1/2 cup toasted almonds
• 1/2 bunch parsley (chopped)

Instructions

1. Step 1: Fill a deep pot with enough water to cover the lamb meat and bring it to a boil. Add the meat and wait for the water to boil again.
2. Step 2: Let the meat boil for 5 minutes, then remove the meat pieces and discard the water.
3. Step 3: In the same pot, melt 2 tablespoons of ghee and sauté the onions for a couple of minutes.
4. Step 4: Add the cinnamon stick, bay leaves, black peppercorns, and meat cubes. Brown the meat for about 5 minutes.
5. Step 5: Cover with hot water and bring to a boil. Reduce the heat and simmer until the meat is tender, about 75 minutes.
6. Step 6: While the meat cooks, prepare the rice. In a pot, melt ghee, then add the rice. Stir until the grains are coated with ghee.
7. Step 7: Mix in turmeric and salt, then pour in the water.
8. Step 8: Bring to a boil, reduce heat, cover, and cook until the rice is tender and all water is absorbed.
9. Step 9: Prepare the Jameed sauce. In a large bowl, whisk together the yogurt and cornstarch until smooth.
10. Step 10: Pour in the liquid Jameed and whisk well. Add about 1½ cups of the meat broth and mix thoroughly.
11. Step 11: In a pot over medium heat, melt ghee and sauté the minced garlic for 30 seconds.
12. Step 12: Pour in the Jameed mixture, whisking constantly, and bring to a boil.
13. Step 13: Add the cooked meat to the sauce, taste, and adjust seasoning as needed.
14. Step 14: Let everything cook together over medium heat for about 10 minutes to meld flavors.
15. Step 15: To serve, arrange flatbread on a large platter and ladle some Jameed sauce on top.
16. Step 16: Spread the cooked rice over the bread, then place the lamb pieces on top.
17. Step 17: Ladle more sauce over the dish and garnish with toasted almonds and chopped parsley.

Tips & Variations

• Use clarified butter instead of ghee if unavailable; it provides a similar rich flavor.
• For a vegetarian twist, substitute lamb with mushrooms or eggplant and use vegetable broth.
• Lightly soaking the rice before cooking can help achieve fluffier grains.
• Add a pinch of saffron to the rice for an extra aroma and color boost.

Storage

Store leftover Mansaf in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to keep the sauce smooth and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is Jameed and can I substitute it?

Jameed is a dried, fermented yogurt often used in Middle Eastern cooking. If unavailable, a mixture of plain yogurt and a small amount of lemon juice or a mild buttermilk can be used as a substitute, but the flavor will be less intense.

Can I prepare Mansaf ahead of time?

Yes, you can cook the meat and rice a day ahead and prepare the Jameed sauce closer to serving. Reheat everything gently before assembling to maintain texture and flavor.

Mansaf: Traditional Jordanian Lamb with Jameed Sauce and Aromatic Rice Recipe

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4.7 from 76 reviews

Mansaf is a traditional Jordanian lamb dish featuring tender lamb cooked with aromatic spices and served over turmeric-infused rice. The highlight is the rich and tangy Jameed yogurt sauce that brings together the savory flavors of meat and rice, garnished with toasted almonds and fresh parsley for a festive and comforting meal.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Lamb and Spices

• 2 pounds lamb meat (preferably bone-in)
• 2 tablespoons ghee (or clarified butter)
• 1 onion (cut into chunks or sliced)
• 1 cinnamon stick
• 2 whole bay leaves
• 1 teaspoon black peppercorns

Rice

• 2 tablespoons ghee
• 2 cups short grain rice
• 1/2 teaspoon turmeric
• Salt to taste
• 2½ to 2 ⅔ cups water

Jameed Sauce

• 1 cup yogurt
• 1 tablespoon cornstarch
• 1 packet liquid Jameed
• 2 tablespoons ghee
• 2 cloves garlic (minced)

Garnish

• 1/2 cup toasted almonds
• 1/2 bunch parsley (chopped)

Instructions

1. Blanch the Meat: Fill a deep pot with enough water to cover the lamb meat. Bring the water to a boil, add the lamb, and wait for it to boil again.
2. Drain and Discard Water: Let the lamb boil for 5 minutes, then remove the meat pieces and discard the water to remove impurities.
3. Sauté Onions: In the same pot, melt 2 tablespoons of ghee, then add the onions and sauté for a couple of minutes until fragrant.
4. Brown the Meat with Spices: Add the cinnamon stick, bay leaves, black peppercorns, and lamb meat cubes to the pot. Brown everything together for about 5 minutes to deepen flavors.
5. Simmer the Meat: Cover the meat with hot water and bring it to a boil. Reduce heat and let it simmer gently for approximately 75 minutes until the lamb is tender.
6. Prepare the Rice: In a separate pot, melt ghee, then add the rice. Stir the rice so each grain is coated with ghee.
7. Season and Cook Rice: Mix in turmeric and salt, then pour in the water. Bring it to a boil, reduce heat, cover the pot, and cook until rice is tender and water absorbed.
8. Prepare the Jameed Sauce Base: In a large bowl, whisk together yogurt and cornstarch to combine them thoroughly.
9. Add Liquid Jameed and Broth: Pour in the liquid Jameed and whisk well, then add about 1 1/2 cups of the hot meat broth, mixing until smooth.
10. Sauté Garlic: In a pot over medium heat, melt ghee and sauté minced garlic for 30 seconds until aromatic.
11. Cook the Jameed Sauce: Pour the yogurt and Jameed mixture into the pot, whisking constantly, and bring it to a boil.
12. Add Cooked Meat to Sauce: Incorporate the cooked lamb pieces into the sauce, season to taste, and simmer together for about 10 minutes on medium heat to meld flavors.
13. Assemble the Mansaf: On a large serving platter, arrange traditional flatbread or similar bread as a base and ladle some of the Jameed sauce over it.
14. Add Rice and Meat: Spread the cooked turmeric rice over the bread layer, then place the lamb meat on top.
15. Finish with Sauce and Garnishes: Ladle additional Jameed sauce over the meat and rice, then sprinkle toasted almonds and chopped fresh parsley on top for garnish.

Notes

• The initial boiling and draining step helps remove impurities from the lamb for a cleaner broth.
• Short grain rice is preferred for its texture and ability to absorb flavors.
• Liquid Jameed is a traditional fermented dried yoghurt liquid; if unavailable, plain yogurt with a bit of salt can be a substitute but flavor will differ.
• Ghee provides a rich, buttery flavor traditional to this dish but clarified butter can be used as a substitute.
• Serving Mansaf with flatbread underneath is traditional and helps soak up the savory sauce.
• For authentic taste, simmer the lamb gently to keep it tender and flavorful.
• Adjust salt after adding the sauce, as Jameed can be salty.

Keywords: Mansaf, Jordanian lamb dish, Jameed sauce, turmeric rice, traditional Middle Eastern recipe