Pulled lamb on mansaf rice is a traditional Jordanian dish that is popular in the Middle East. It is a flavorful and fragrant dish that combines tender, slow-cooked lamb with spiced rice and a creamy, tangy sauce made from fermented dried yogurt.
To make pulled lamb on mansaf rice, lamb shoulder is slow-cooked with a blend of aromatic spices such as cumin, coriander, cardamom, and cinnamon until it is tender and falls apart easily. The lamb is then shredded into small pieces and set aside.
Mansaf rice is then prepared by cooking long-grain rice with a mixture of spices and herbs such as cinnamon, bay leaves, and cloves. Once the rice is cooked, it is topped with the pulled lamb and a generous amount of the fermented yogurt sauce called “jameed”. The sauce is made by soaking dried yogurt balls in water until they are softened and then simmering them with garlic and spices until they form a creamy, tangy sauce.
To serve, the pulled lamb on mansaf rice is garnished with toasted almonds and fresh parsley or cilantro. It is often eaten with the hands and is a communal dish that is shared among family and friends.
Pulled lamb on mansaf rice is a rich and flavorful dish that is loved for its unique combination of fragrant spices, tender meat, and creamy yogurt sauce. It is a true representation of Jordanian cuisine and is a must-try dish for anyone visiting the Middle East.
