My First Time Cooking Lamb over Rice from Jordan - Mansaf Recipe

Heat a large pot on medium-high heat and add about a quarter stick of butter.

Once the butter is melted, add the lamb shoulder blade steak and brown on both sides.

Add half of a roughly chopped onion to the pot.

Cover the lamb with enough water to submerge it, adding a couple of bay leaves, a quarter teaspoon of ground cumin, a teaspoon of ground clove, a quarter teaspoon of ground cinnamon, a teaspoon of cardamom pods, saffron, black pepper to taste, and salt.

Bring the mixture to a boil, then reduce to medium-low and let it simmer for about 30 minutes.

In a separate pot, heat oil or ghee on medium-high and add pre-soaked long grain rice, stirring to coat and toast the rice.

Add half a teaspoon of salt and half a teaspoon of turmeric for color to the rice.

Cover the rice with water to about a finger depth, bring to a boil, stir, cover, and turn down to low for about 10 minutes.

Add jameed to the lamb mixture, stirring until it thickens into a sauce.

Equipment Needed

Dietary

Allergens