Middle Eastern · Dinner
Creamy Yogurt Lamb with Saffron Rice
Lamb Mansaf
Jordanian celebration lamb slow-cooked in a fermented dried-yogurt jameed sauce, served over saffron rice with toasted almonds, parsley, and warm shrak bread.
$$$
12 minsPrep
48 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
892Calories
48gProtein
52gFat
62gCarbs
8gSugar
3gFiber
748mgSodium
142mgChol
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Instructions
1
Prep
Pat 640g lamb shoulder dry, rub with 0.5 tsp salt. Dice 200g onion finely. Lightly crush 4 cardamom pods. Rinse 140g basmati rice until water runs clear. Soak 2 pinches saffron in 20ml warm water 5 minutes. Whisk 300g yogurt smooth. Slake 10g cornstarch with 30ml cold water. Grate 2 garlic cloves. Toast 20g almonds and 20g pine nuts. Chop 20g parsley. Have 700ml hot water ready.
2
Sear
Heat 30ml ghee in a 25cm heavy saucepan over medium-high 2 minutes until shimmering. Sear lamb on all surfaces 7-8 minutes, turning every 90 seconds, until deeply browned on all sides. Transfer to a plate.
3
Build 1
Lower heat to medium, add diced onion, cook 5 minutes until softened. Stir in 2 cinnamon sticks, 4 cardamom pods, 2 bay leaves, turmeric, and allspice; toast 30 seconds until fragrant. Return lamb with 0.5 tsp salt, pour in 700ml hot water, bring to gentle simmer, cover, and braise on low 40 minutes until lamb yields easily when pressed.
4
Build 2
While lamb braises, heat 1 tbsp ghee in a small saucepan over medium 30 seconds. Add rinsed rice and 0.5 tsp salt; toast 1 minute. Pour in 150ml reserved braising stock and saffron with soaking water, bring to simmer, cover tightly on lowest heat, cook 14 minutes until liquid absorbs. Rest covered 3 minutes off heat.
5
Simmer
Whisk 300g yogurt with cornstarch slurry, 2 garlic cloves, and 0.5 tsp salt in a saucepan. Pour in remaining 150ml braising stock and warm over medium-low, stirring constantly in one direction, 5-6 minutes until sauce thickens to coating consistency without splitting.
6
Plate
Lay shrak bread on each of 2 plates, mound saffron rice over each bread, set lamb on top, ladle warm jameed yogurt sauce generously over lamb and rice, scatter toasted almonds, pine nuts, and parsley, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) lamb shoulder
- 30ml (2 tbsp) ghee
- 200g (7.1 oz) yellow onion
- 2 small cinnamon sticks
- 4 green cardamom pods
- 2 bay leaves
- 1 tsp ground turmeric
- 0.5 tsp ground allspice
- 1.5 tsp fine sea salt
- 700ml (3 cup) hot water
- 300g (10.6 oz) full-fat plain yogurt
- 10g (0.4 oz) cornstarch
- 30ml (2 tbsp) cold water
- 2 garlic cloves
- 140g (4.9 oz) basmati rice
- 300ml (1 1/4 cup) hot lamb braising stock
- 2 pinches saffron threads
- 20ml (4 tsp) warm water
- 20g (0.7 oz) ghee
- 2 shrak breads or lavash (25cm each)
- 20g (0.7 oz) flaked almonds
- 20g (0.7 oz) pine nuts
- 20g (small handful) flat-leaf parsley