Mansaf Recipe

Name: Abu Rass Restaurants Mansaf Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 kg Lamb meat; 4 liters Water; 2 cups Jasmine rice; 500 ml Plain yogurt; 100 g Pine nuts; 100 g Almonds; 1 whole Onion; 2 tsp Salt; 1 tsp Black pepper; 1 tsp Cinnamon; 4 whole Cardamom pods; 2 whole Bay leaves; 1 bunch Fresh parsley

Inspired by Abu Rass Restaurant

Time2h 30m

Serves6

Make Mansaf Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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H&H Rainwater 3 Yr. Madeira

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Ingredients

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Ingredients

3 1/3 lb (1.5 kg) Lamb meat

16.9 cup (4 liters) Water

2 cups Jasmine rice

2 1/8 cup (500 ml) Plain yogurt

3 1/2 oz (100 g) Pine nuts

3 1/2 oz (100 g) Almonds

1 whole Onion

2 tsp Celtic sea salt

1 tsp black pepper

1 tsp Cinnamon

4 whole Cardamom pods

2 whole Bay leaves

1 bunch Fresh parsley

Method

Directions

Prepare the Lamb

In a large pot, add the lamb, whole onion, bay leaves, cardamom pods, cinnamon, black pepper, and salt. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for about 1.5 to 2 hours until the lamb is tender.

Cook the Rice

Once the lamb is cooked, remove it from the pot and set aside. Strain the broth and measure out 4 cups of the broth. Add this broth to a separate pot and bring it to a boil. Add the jasmine rice, cover, and reduce heat to low. Cook for about 20 minutes until the rice is fluffy.

Prepare the Yogurt Sauce

In a bowl, mix the plain yogurt with a pinch of salt and whisk until smooth. Set aside.

Toast the Nuts

In a skillet over medium heat, toast the pine nuts and almonds until golden brown. Be careful not to burn them.

Assemble the Mansaf

On a large serving platter, spread the rice as a base. Place the lamb pieces on top of the rice. Drizzle with the yogurt sauce and garnish with toasted nuts and chopped fresh parsley.