Middle_Eastern
Middle Eastern - Rice and Grains
Mansaf
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups medium-grain rice
- • 1.5kg lamb shoulder, in large pieces
- • 200g jameed (dried yogurt)
- • 1 onion, quartered
- • 1 tsp ground turmeric
- • 2 tbsp ghee
- • 6 cups water
- • 2 shrak flatbreads
- • 1/4 cup toasted almonds
Preparation Steps
1
Phase 1
Soak the jameed overnight, then blend with its soaking water until smooth.
2
Phase 2
Brown the lamb and onion in the ghee in a large pot.
3
Phase 3
Add the water and simmer covered 2 hours until the lamb is very tender.
4
Phase 4
Pour the jameed into the broth and simmer gently 15 minutes without boiling hard.
5
Phase 5
Cook the rice in 3 cups of the broth with the turmeric.
6
Phase 6
Cover a tray with shrak, moisten with sauce, add the rice, then the lamb.
7
Phase 7
Pour the jameed sauce over and scatter the almonds.