2 hrs 20 mins
While living abroad, I learned some wonderful dishes. This is one of them, my friend Widaad taught me. It's usually cooked with a dry yogurt that's formed into hard balls, and needs an all night soaking to soften, but since we can't get those here in the states, I've improvised for the yogurt sauce. It's still good, but if you ever visit Jordan, do try it the traditional way. It's wonderful.
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- 3 lbs lamb shoulder, on the bone cut into 6 even sized pieces (this is preferred but if you can't get it, 6 large pieces of lamb will do)
- salt and pepper
- 1/4 cup clarified butter
- 1/4 cup pine nuts (optional)
- 1 large yellow onion, chopped
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon ground allspice
- 1 piece cinnamon or 1 piece cassia
Laban Mutboukh (cooked yogurt)
- 1Place lamb in a large pan and just cover with water.
- 2Bring to boil slowly, skimming off froth (this is blood and wont taste good if left in).
- 3When clean and boiling, add salt and pepper as desired, cover and simmer about 30 minutes.
- 4Meanwhile, heat butter in a skillet, and add snoober nuts, sautéing till golden.
- 5Remove, keeping butter in the pan as much as possible, and set nuts aside.
- 6Add onion to pan, frying gently until clear.
- 7Then stir in turmeric, allspice and cinnamon all at once and cook another 2 minutes only.
- 8Add onion mixture to the lamb.
- 9Meanwhile, prepare Laban mutboukh as follows:Place the yogurt in a heavy pan.
- 10Blend beaten egg whites with cornflour and add salt, stirring into the yogurt until well mixed.
- 11Place pan over medium heat, and stirring constantly, heat until it begins to boil.
- 12It's important to stir in the same direction, or so my grandma always said.
- 13Lower the heat and let simmer, uncovered about 3-5 minutes or until thickened.
- 14Set aside.
- 15When lamb as cooked about 1 hour, remove the lid, cooking until the liquid has been reduced so it's covering only half the lamb.
- 16Then add laban mutboukh, shaking the pan instead of stirring to blend.
- 17Simmer over low heat until lamb is tender and sauce is thickened.
- 18If it can't be helped, and sauce must be stirred, do so in one direction.
- 19Adjust salt and pepper as desired and remove cinnamon.
- 20Pile the mansaaf on a serving plate, sprinkling with the snoober nuts.
- 21Serve with hot cooked rice.
- 22Mansaaf is usually eaten over the rice with the sauce poured generously over the top.
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Nutritional Facts for Mansaaf (Spiced Lamb)
Serving Size: 1 (357 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 736.1
- Calories from Fat 533
- Total Fat 59.2 g
- Saturated Fat 27.7 g
- Cholesterol 194.6 mg
- Sodium 575.4 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 0.6 g
- Sugars 4.9 g
- Protein 41.6 g
The following items or measurements are not included: