What is jameed?
Jameed is a type of hard, dried yogurt made from sheep or goat's milk, common in Jordanian cuisine. It's rehydrated and blended to create a tangy, savory sauce.
LUNCH
Mansaf: Lamb with Fragrant Rice and Yogurt Sauce
Experience the rich flavors of Jordan with this traditional Mansaf recipe. Tender lamb is slow-cooked to perfection and served over fragrant rice, all generously drizzled with a tangy, creamy jameed yogurt sauce.
HOW TO MAKE IT
Let's cook.
01
Season the lamb cubes with 1/2 teaspoon salt, 1/4 teaspoon black pepper, turmeric powder, and cardamom powder.
02
In a large pot or Dutch oven, melt the ghee over medium-high heat. Sear the lamb on all sides until browned, about 8-10 minutes. Add 4 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the lamb is very tender.
03
While the lamb simmers, prepare the rice. In a medium saucepan, combine the rinsed basmati rice with 3 cups of water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.
04
For the jameed sauce, if using rehydrated jameed, ensure it's blended until smooth. If using plain yogurt, gently warm it over low heat, stirring constantly to prevent curdling. Do not boil. Stir in 1/4 teaspoon black pepper and a pinch of salt.
05
Once the lamb is tender, remove it from the cooking liquid. Strain the cooking liquid and add 1 cup of it to the jameed or yogurt sauce, stirring well to combine.
06
To serve, spread the fluffy rice on a large platter. Arrange the tender lamb pieces over the rice. Generously ladle the warm jameed yogurt sauce over the lamb and rice.
07
Garnish with toasted pine nuts and fresh chopped parsley before serving immediately.
About This Recipe
Experience the rich flavors of Jordan with this traditional Mansaf recipe. Tender lamb is slow-cooked to perfection and served over fragrant rice, all generously drizzled with a tangy, creamy jameed yogurt sauce.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer flavor, you can add a bay leaf and a few whole cardamom pods to the lamb while it simmers. If using plain yogurt, temper it by slowly whisking in a small amount of the warm lamb broth before adding it to the rest of the sauce to prevent curdling.
Easy Substitutions
If jameed is unavailable, full-fat plain Greek yogurt can be used, thinned with some lamb broth. Beef stew meat can be substituted for lamb, though cooking time may vary. Almonds can be used instead of pine nuts for garnish.
Storage & Reheating
Store leftover Mansaf components (lamb, rice, and sauce) separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to the rice and lamb if needed.
Serving Suggestions
Serve Mansaf as the centerpiece of a family meal, accompanied by a simple green salad. Offer extra jameed sauce on the side for those who prefer more. A side of fresh mint and sliced cucumbers can provide a refreshing contrast.
Common Mistakes
Overcooking the rice can make it mushy; ensure you follow the liquid-to-rice ratio and cooking time. Boiling the jameed or yogurt sauce too vigorously will cause it to curdle; keep the heat low and stir gently. Not seasoning the lamb adequately can result in a bland dish; don't skip the spices. Forgetting to rinse the rice can lead to sticky, clumpy grains.
Frequently Asked Questions
Can I make this Mansaf vegetarian?
While traditional Mansaf is lamb-based, you could adapt the concept by using chickpeas or large white beans as the protein and a vegetable broth for the sauce base, though the flavor profile would be different.
How do I prevent the yogurt sauce from curdling?
If using plain yogurt, ensure it's full-fat and temper it by slowly whisking in a small amount of warm lamb broth before combining with the rest of the sauce. Keep the heat very low and stir constantly.
MORE TO KNOW
Mansaf is traditionally served on a large communal platter, often with a thin flatbread (shrak) laid beneath the rice to absorb the flavorful sauce. The dish is a symbol of hospitality and generosity in Jordanian culture. The key to authentic Mansaf is the jameed, a fermented and dried yogurt that provides a unique tangy and savory depth to the sauce. If using dried jameed, it typically needs to be soaked overnight and then blended until smooth before use.
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