Photograph of the finished Mansaf

Middle East · Cơm cừu sốt sữa chua Mansaf

Mansaf

2 hr 30 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 720 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 800 g
  • Photograph of Basmati rice Basmati rice 360 g
  • Photograph of Pita bread Pita bread 2
  • Photograph of Pine nuts Pine nuts 40 g
  • Photograph of Unsalted butter Unsalted butter 48 g
  • Photograph of Flour Flour 24 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4 g
  • Photograph of Parsley Parsley 16 g
  • Photograph of Salt Salt 16 g

Method

  1. 1 Simmer the lamb with cinnamon, star anise, and salt for 90 minutes, skimming off the foam continuously to keep the broth clear.
  2. 2 Beat the yogurt with the flour and a little cold water, then simmer over low heat, stirring in one direction for 15 minutes to prevent the jameed sauce from separating.
  3. 3 Add the lamb and broth to the yogurt sauce pot, simmer for 20 minutes, then season with salt to taste.
  4. 4 Cook basmati rice with unsalted butter for 20 minutes until fluffy; toast pine nuts for 3 minutes until golden brown.
  5. 5 Spread the pita bread on a tray, scoop rice on top, arrange the lamb slices, pour yogurt sauce over it, and sprinkle with pine nuts and parsley.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: cooking the lamb under high pressure for 28 minutes, then allowing it to air dry for 15 minutes; this reduces the cooking time by almost 50 minutes and results in deeply tender meat without the need for constant skimming. The yogurt sauce in step 2 remains separate and cooked over low heat to prevent separation.

Start cooking