Lamb Mansaf is a traditional Jordanian dish that is often considered the national dish of Jordan. It is made with tender lamb cooked in a tangy yogurt sauce and served over a bed of rice or bulgur wheat. The dish is often garnished with almonds and pine nuts and served with a side of jameed, a type of dried yogurt that is reconstituted with water and served as a sauce.
To make lamb mansaf, lamb shoulder or leg is simmered in water with onions and spices such as cardamom, cinnamon, and cloves until it is tender and falls off the bone. The lamb is then removed from the broth, and the broth is boiled down and mixed with yogurt to create a tangy sauce. The lamb is then returned to the sauce and simmered until it is heated through.
To serve, the lamb and sauce are spooned over a bed of rice or bulgur wheat and garnished with almonds and pine nuts. A side of jameed is typically served alongside the dish to drizzle over the top.
Lamb mansaf is a hearty and comforting dish that is perfect for special occasions or family dinners. It is a great way to experience the flavors and culture of Jordanian cuisine.
