Lamb Mansaf

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Lamb Mansaf: A Culinary Journey to Jordanian Tradition

Lamb Mansaf isn’t just a dish; it’s a cornerstone of Jordanian culture, a symbol of generosity and hospitality. This traditional delicacy, often served at celebrations and special occasions, offers a unique and unforgettable gastronomic experience.

At its heart, Lamb Mansaf features tender, slow-cooked lamb, exquisitely seasoned with aromatic spices like cardamom, cinnamon, and allspice. The lamb is traditionally simmered in a fermented dried yogurt sauce known as “jameed,” giving it a tangy and creamy flavor that’s truly distinctive.

The lamb is then served atop a bed of fluffy rice or flatbread, “markook,” which soaks up the flavorful jameed sauce. Garnished with toasted almonds and pine nuts, the visual presentation is as appealing as the taste.

The key to an exceptional Lamb Mansaf lies in the quality of the ingredients and the time dedicated to the preparation. The lamb needs to be incredibly tender, achieved through hours of slow cooking. The jameed must be of the highest quality to impart its characteristic sour and savory notes.

Eating Lamb Mansaf is also a cultural experience. Traditionally, it’s eaten communally from a large platter, using the right hand to form small balls of rice and lamb. This shared dining experience reinforces the sense of community and togetherness that Mansaf represents.

Whether you’re a seasoned foodie or simply looking to explore new culinary horizons, Lamb Mansaf is a must-try. Its complex flavors, rich history, and communal dining aspect make it a truly unforgettable culinary adventure, offering a genuine taste of Jordanian tradition. Seek out an authentic recipe or find a Jordanian restaurant near you to embark on this culinary journey.

Ingredients

2 kilos lamb shanks1 capsicum3 carrots2 chicken stock cubes3 cloves1 cinnamon stick2 bayleaves4 cardamom seeds2 tablesoons of mansaf spice1 tbs 7 spice1 large onion1 ripe tomato cut in chunks1 tbs of gheeTaj rice 2 cupspomegranate

Method

1. Place lamb shanks in a big pot fill with water (remember water will reduce after boiling for along time )2. Chop the onion in chunks along side the tomato and capsicum and add to the water3. Add all the spices to the pot and the ghee and maggi stock cubes and let everything boil until the shanks are very tender (at this point you add no salt and if you feel like you need more water add to your liking)4. Take out shanks from the pot and leave aside. Then strain the shank broth from the spices and veggies in a colander. Grab a spoon and start mashing the veggies through the colander and into the shank broth thats for more flavour.5. julienne carrots and fry them in ghee for 5 minutes and leave aside. Now the pot is empty add 1 tbs of ghee add the rice fry it off for 2 minutes until coated with the ghee and then add a teaspoon of extra mansaf spice or add to your liking and then add 3 and ahalf cups of the mansaf broth to the rice and let it boil until cooked.6. After rice is done and served add the shanks ontop of rice and fry off nuts and add them ontop.7. Garnish with some chopped parsely when done and pomegranate and add the sauted carrots also .8. Serve next to tabbouleh salad or cucumber yoghurt dip.