Mansaf - Traditional Lebanese Lamb and Rice Dish

Ingredients

• 2 pounds (900g) lamb shoulder, bone-in 2 pounds (900g) lamb shoulder, bone-in
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) jameed (dried fermented yogurt) or 4 tablespoons jameed powder 1 cup (240ml) jameed (dried fermented yogurt) or 4 tablespoons jameed powder
• 1/2 cup (120ml) warm water (if using jameed powder) 1/2 cup (120ml) warm water (if using jameed powder)
• 1/4 cup (30g) toasted almonds, for garnish 1/4 cup (30g) toasted almonds, for garnish
• 1/4 cup (30g) toasted pine nuts, for garnish 1/4 cup (30g) toasted pine nuts, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 50g (Sugar: 2g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb shoulder to the pot and brown it on all sides. This will enhance the flavor of the meat.
3. 3.
   Sprinkle the ground cinnamon, allspice, cardamom, black pepper, nutmeg, and cloves over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and let the lamb simmer for about 2 hours or until it becomes tender and easily falls off the bone.
5. 5.
   While the lamb is cooking, rinse the rice under cold water until the water runs clear. Drain the rice and set it aside.
6. 6.
   If using jameed powder, dissolve it in warm water according to the package instructions. If using jameed, soak it in warm water for about 30 minutes until it softens.
7. 7.
   Once the lamb is tender, remove it from the pot and set it aside. Skim off any excess fat from the cooking liquid.
8. 8.
   Add the rice to the pot with the cooking liquid. Bring it to a boil, then reduce the heat to low, cover the pot, and let the rice cook for about 20 minutes or until it is tender and fluffy.
9. 9.
   While the rice is cooking, shred the lamb into bite-sized pieces, discarding any bones or excess fat.
10. 10.
    If using jameed powder, add it to the pot with the rice and stir well to combine. If using jameed, strain it from the soaking water and add it to the pot. Stir gently to incorporate the jameed into the rice.
11. 11.
    Season the rice with salt to taste.
12. 12.
    To serve, arrange the rice on a large platter and place the shredded lamb on top. Garnish with toasted almonds, pine nuts, and fresh parsley.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful meat, choose a well-marbled lamb shoulder. Slow cooking is key to achieving the desired tenderness.
• Jameed — If using jameed powder, make sure to dissolve it properly in warm water before adding it to the dish. If using jameed, ensure it is soaked until soft before incorporating it into the rice.

Tips & Tricks

• For added flavor, you can marinate the lamb shoulder with a mixture of olive oil, lemon juice, garlic, and spices for a few hours before cooking.
• If you prefer a thicker sauce, you can reduce the cooking liquid after removing the lamb from the pot.
• To enhance the presentation, sprinkle some chopped fresh parsley over the dish before serving.
• Mansaf is traditionally eaten with the hands, using torn pieces of flatbread to scoop up the meat, rice, and sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.

Serving advice

Serve Mansaf on a large platter, allowing everyone to gather around and enjoy the communal experience. Accompany it with warm flatbread or pita bread to soak up the flavorful sauce.

Presentation advice

To create an appealing presentation, arrange the shredded lamb on top of the rice, and sprinkle the toasted almonds, pine nuts, and fresh parsley over the dish. The vibrant colors and textures will make it visually enticing.