Recipe Instructions:
Ingredients:
• 1 kg lamb shoulder or leg, cut into large pieces
• 2 cups plain yogurt
• 1/4 cup ghee or clarified butter
• 2 onions, finely chopped
• 4 cups water
• 2 cups basmati rice, rinsed and drained
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 1/2 cup blanched almonds, toasted
• Fresh parsley or cilantro, chopped (for garnish)
Instructions:
o In a large pot, heat the ghee over medium heat. Add the chopped onions and sauté until golden brown.
o Add the lamb pieces and brown them on all sides.
o Pour in water to cover the meat. Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the meat is tender.
o In another pot, bring water to a boil and add rice, turmeric, salt, and pepper.
o Reduce heat and simmer until rice is tender and water is absorbed, about 15-20 minutes.
o In a bowl, whisk the yogurt until smooth. Slowly add a cup of hot broth from the meat, whisking continuously.
o Arrange the cooked rice on a large serving platter.
o Place the tender lamb pieces on top of the rice.
o Pour the yogurt sauce over the lamb and rice.
o Garnish with toasted almonds and chopped parsley or cilantro.
o Mansaf is traditionally eaten communally, with diners using their right hand to scoop up rice, meat, and sauce.
