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Lamb Mansaf

Jordanian spicy yogurt lamb on rice dish

Lamb Mansaf


1kg lamb pecies on the bone (fat removed)
1 large onion, finly chopped
2 cloves garlic, crushed
2 Tablesp olive oil
2 cups plain yogurt
1 egg
1 Tablesp tomato puree
1 cinnamon stick
1 Teasp Cumin
1 Teasp Turmeric
1 Teasp Chili powder (optional)
1 cup almonds, freshly toasted
1/2 cup pine nuts (optional)
Parsley, finely chopped to taste
Salt and pepper to taste
6 servings long grain white rice


  1. In a large frying pan heat 1 tablesp oil then add lamb and cook for 5-10 min then cover with water, add a pinch of salt, place lid and simmer on a medium heat for about 10-15 min.
  2. In another pot boil the rice, once cooked drain and set aside.
  3. In a large pot add oil, once hot saute onion and garlic for about 2-3 min then pour in yogurt, add spices, tomato puree, beaten egg and stir.
  4. Slowly add stock from the cooked lamb to make a lightly cream sauce, continue stiring.
  5. Add the lamb to the yogurt sauce and cook coverd on a low heat for about 15-20 min.
  6. On a platter, mound the rice then arrange the lamb pieces on top and pour most of the sauce over it.
  7. Set aside the remaining sauce to be added, as desired.
  8. Garnish with almonds, pine nuts, parsley.
  9. Can be served with pita bread.

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