'Masterchef: The Professionals' Winner Keri Moss cooks up a Lamb Mansaf

jameed

🥗Healthier: Greek yogurt

💰Cheaper: regular yogurt

Greek yogurt provides a similar tangy flavor with fewer calories.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds offer a similar crunch at a lower price.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and can be used for cooking.

Rehydrate fermented yogurt overnight until separated.

Boil water with a pinch of salt and turmeric.

Wash the rice and add it to the boiling water; cook for 11-12 minutes.

Toast 1/4 cup of almonds and 1/4 cup of pine nuts in 15-20 mL of vegetable oil until golden brown, stirring constantly, then drain and season with salt.

Add lamb to a pan with 1 teaspoon of ground cardamom, a cinnamon stick, a bay leaf, and chopped white onions.

Top up with water and cook for 1 to 1.5 hours until tender, skimming off foam as it cooks.

Drain the cooked rice and set aside.

Boil the fermented yogurt and natural yogurt together, then add some of the lamb stock and cook for 10 minutes.

Fry onions in vegetable oil until browned.

Prepare maroot bread by cooking on a walk-like pan for 30 seconds on each side.

Layer rice on a serving platter, drizzle with lamb stock, add lamb on top, and garnish with toasted nuts and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary