Mansaf

Method

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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.

   Mark done Start 90 min timer

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.

    Mark done

Chef’s Tips

• 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.

Pairing Suggestions

• Shrak flatbread
• Arabic salad
• Pickled turnips

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.