Mansaf | Jordanian Lamb Stew With Yogurt Sauce

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.

Break up the dried yogurt balls (Jameed) with hands or a knife.

Add room-temperature water to hydrate the yogurt and let it sit for 5 minutes.

Place the hydrated Jameed into a blender and blend until smooth, adding more water if necessary to achieve the right consistency.

Boil the lamb in water, skimming off the scum from the top.

Add smashed green cardamom pods to the boiling lamb.

Add onion and bay leaf to the lamb while it cooks.

Boil the lamb until tender, about 1.5 to 2 hours.

Mix the broth from the cooked lamb with the rehydrated yogurt and regular yogurt, and bring to a boil.

Sauté blanched almonds in butter and olive oil until golden brown, then strain them.

Prepare the flatbread (shrak) as a base on the serving plate.

Remove the cooked lamb shanks from the pot and coat them in the yogurt sauce.

Layer the flatbread, then rice, and top with the lamb in yogurt sauce, garnishing with parsley and sautéed almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary