Finnish-Style Mansaf

Ingredients

In this Finnish adaptation of Mansaf, we incorporate lingonberries, a popular ingredient in Finnish cuisine, to add a unique twist to the traditional Lebanese dish. The original Mansaf typically uses rice as a base, but we substitute it with mashed potatoes or barley, which are commonly enjoyed in Finnish cuisine. Additionally, we adjust the spice profile to include flavors commonly found in Finnish cooking, such as cinnamon and cardamom. We alse have the original recipe for Mansaf, so you can check it out.

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup plain yogurt 1 cup plain yogurt
• 1 cup lingonberries (fresh or frozen) 1 cup lingonberries (fresh or frozen)
• 2 cups mashed potatoes or cooked barley 2 cups mashed potatoes or cooked barley
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Return the lamb to the pot and add the ground cinnamon, cardamom, and cumin. Stir well to coat the lamb with the spices.
4. 4.
   Pour in enough water to cover the lamb, reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the lamb is tender.
5. 5.
   In a separate bowl, whisk the plain yogurt until smooth. Gradually add the yogurt to the pot, stirring continuously to incorporate it into the sauce.
6. 6.
   Add the lingonberries to the pot and simmer for an additional 10 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Finnish-Style Mansaf over a bed of mashed potatoes or cooked barley. Garnish with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cooking.
• Lingonberries — If using frozen lingonberries, thaw them before adding to the stew.

Tips & Tricks

• To enhance the flavor, marinate the lamb in yogurt and spices overnight before cooking.
• Adjust the amount of lingonberries according to your preference for sweetness and tartness.
• Serve the dish with a side of pickled cucumbers or sautéed mushrooms for added texture and flavor.
• If you can't find lingonberries, cranberries can be used as a substitute.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Finnish-Style Mansaf hot, garnished with fresh parsley. Accompany it with a side of mashed potatoes or cooked barley to soak up the flavorful sauce.

Presentation advice

Present the Finnish-Style Mansaf in a deep serving dish, allowing the vibrant colors of the lingonberries and the creamy yogurt sauce to shine. Sprinkle some fresh parsley on top for an added touch of green.