About the Dish:
Mansaf is the national dish of Jordan and is considered a symbol of Jordanian hospitality. It is a traditional Bedouin dish that consists of lamb cooked in a yogurt sauce and served over rice. The dish is usually garnished with almonds and pine nuts, and traditionally, it is served on a large platter. Mansaf is usually served at special occasions and celebrations, and it is also a popular dish during Ramadan.
|Lamb shoulder||2 pounds|
|Plain yogurt||2 cups|
|Pine nuts||1/4 cup|
|Vegetable oil||2 tablespoons|
- Step 1: In a large pot, heat the vegetable oil over medium heat. Add the lamb shoulder and cook until browned on all sides. Remove the lamb from the pot and set it aside.
- Step 2: In the same pot, add the onions and garlic. Cook until the onions are soft and translucent.
- Step 3: Return the lamb to the pot and add the plain yogurt. Stir well to combine. Add enough water to cover the lamb. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the lamb is tender.
- Step 4: While the lamb is cooking, prepare the rice according to package instructions.
- Step 5: In a small skillet, heat some vegetable oil over medium heat. Add the pine nuts and almonds and cook until golden brown. Remove from heat and set aside.
- Step 6: Once the lamb is tender, remove it from the pot and set it aside. Skim any fat from the surface of the sauce and discard.
- Step 7: To serve, arrange the cooked rice on a large platter. Place the lamb on top of the rice and pour the sauce over it. Garnish with the toasted pine nuts and almonds.