'Masterchef: The Professionals' Winner Keri Moss cooks up a Jordanian 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.

In boiling water, add a pinch of salt and turmeric, then add washed rice.

Boil rice for 11 to 12 minutes until cooked.

Toast almonds and pine nuts in 15-20 ml of vegetable oil until golden brown, stirring constantly.

Season toasted almonds with salt and set aside.

Add lamb to the pan with ground cardamom, cinnamon stick, bay leaf, and chopped onions.

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

Drain cooked rice and set aside.

Boil fermented yogurt and natural yogurt together until combined.

Remove some stock from the lamb to drizzle over the rice when plating.

Fry onions in vegetable oil until colored, then combine with the lamb mixture.

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

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

Cooking Techniques

Equipment Needed

Spice Level: