Mansaf

Name: Mansaf
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Mediterranean
Ingredients: 1.5kg lamb on the bone, large pieces; 1L full fat yoghurt; 400g long grain rice; 2 onions, quartered; 1 tsp ground turmeric; 1 tsp ground cumin; 60g butter; 80g pine nuts and almonds, toasted; 1 handful fresh parsley; flatbread to serve

Jordanian lamb slow-cooked in fermented yoghurt sauce served over rice with toasted nuts.

Total time

140 min

Prep

20 min

Cook

120 min

Difficulty

hard

Cuisine

Mediterranean

gluten-free

Ingredients

1.5kglamb on the bone, large pieces

1Lfull fat yoghurt

400glong grain rice

2onions, quartered

1 tspground turmeric

1 tspground cumin

60gbutter

80gpine nuts and almonds, toasted

1 handfulfresh parsley

flatbreadto serve

Instructions

Simmer lamb with onions and spices in water 1.5 hours until very tender.

Remove lamb and strain stock.

Whisk yoghurt until smooth, heat gently with 500ml lamb stock.

Simmer yoghurt sauce 20 minutes stirring constantly — do not boil or it curdles.

Cook rice in remaining lamb stock.

Layer flatbread on a large platter, spread rice over bread.

Arrange lamb pieces over rice.

Pour yoghurt sauce over everything, scatter with nuts and parsley.