Mansaf | Arabic rice recipe with Yoghurt sauce | Jordanian Mansaf recipe
A traditional Jordanian dish, made with lamb and served with yoghurt sauce.
INGREDIENTS:
Mutton / lamb- 500 g
Salt
Pepper-1-2 teaspoon
Water-to cover the meat.
Onion-1 medium
Cardamom -12-15
Bay leaf -2-3
Cinnamon stick
Oil-1 tablespoon
For rice:
Basmati rice ( usually Jasmin rice used)-2 cups
Water-4 cups ( I used 3 cups of water and 1 cup mutton stock)
Turmeric-1/2 teaspoon
Salt
Ghee-1 tablespoon
For the sauce:
Liquid jameed-1 packet
Yoghurt -2 cups
Mutton stock -1&1/2 cups
Pepper
Salt
Corn flour -1 tablespoon
Ghee -1 tablespoon
Almonds to garnish.
1. Wash and drain the mutton
2. Boil water and add the meat in, cook for 5-6 minutes.
3. Drain the water and rinse the mutton pieces
4. Add oil into a cooker and saute the whole spices and onion for 2-3 minutes.
5. Add the mutton, pepper, salt and water to cover the meat.
6. Cook for 6-7 whistles or until the meat is done.
7.Wash and soak the rice for 30 minutes. once cooked take out the mutton and strain the stock.
8. Add ghee into a pan , add rice, water, turmeric powder and salt.
9. Cook over medium heat until the rice is
done.
10.Mix liquid jameed and Yoghurt ( 2 cups of Yoghurt for 1 cup of jameed) add cornflour.
11. Heat ghee in a pan and saute the garlic for a minute. Add the jameed mix and add the remaining stock.
12. When it boils add the mutton pieces and cook for 20-25 minutes over medium heat.
13. Fry nuts for garnish.
14. Usually served over Arabic bread, I used saaj bread .
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