Mansaf

The Method for Mansaf

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1. Put the lamb in a large pot, cover with cold water and bring to a boil, skimming the grey foam off carefully.

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2. Add the onions, bay, cinnamon, cardamom, allspice and salt.

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3. Simmer, part-covered, for 90 minutes, until the meat pulls from the bone.

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4. Lift the lamb out and strain the broth; keep 600 ml of it.

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5. Whisk the jameed and the cornflour together in a wide pan until smooth, then whisk in the reserved broth.

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6. Bring it to a boil over a medium heat, stirring continuously in one direction and never stopping.

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7. Once it boils and thickens, lower the heat, return the lamb and simmer 20 minutes.

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8. Meanwhile rinse the rice, then cook it with the turmeric and half the ghee.

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9. Toast the almonds and pine nuts in the rest of the ghee until golden.

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10. Spread the rice on a wide platter, arrange the lamb on top, ladle over the sauce and scatter with nuts and parsley.

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Related guide: Choosing rice.

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Worth Getting Right

• One direction, without pause, until it boils.
• Skim properly at the start or the sauce goes cloudy.
• Serve the extra sauce hot in a jug; it is meant to be poured on at the table.

Pairs Well With

Shrak flatbread · Arabic salad · Pickled turnips

Sides from the same cuisine on this site: Pita Bread, Tabbouleh, Fattoush Salad.

Storage

Refrigerate up to 3 days. Reheat the sauce gently, stirring, and never let it boil hard again.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high; an ingredient listed without an amount is not counted, so the figures run low. How the figures are worked out.