Jordanian Mansaf - Tender lamb with yogurt sauce & almonds
Welcome to my little hobby kitchen corner! Today, I'm taking you to the Orient with this delicious Jordanian Mansaf. This traditional dish consists of tender lamb, gently braised in a flavorful, silky yogurt sauce called Jameed. It is served on a bed of fluffy, turmeric-infused rice, garnished with crispy toasted almonds and fresh parsley. It might sound exotic, but it's surprisingly easy to make from scratch with fresh ingredients. As a little cat, I love the combination of the creamy texture and the savory aroma – perfect for a special dinner where you want to feel like you're in Jordan. Everything is prepared fresh from scratch, without any processed products. Grab your apron and let's whip up this hearty experience together, because it tastes best homemade!
Ingredients
Preparation
Cut the lamb (250 g) into coarse cubes and sear them in a pot with a little oil.
Finely dice the onion (1) and add it to the meat briefly, then deglaze with the broth (100 ml) and braise on low heat until soft.
Meanwhile, cook the rice (100 g) in a pot with turmeric (1 tsp) and water according to package instructions.
Stir the Greek yogurt (300 g) until smooth in a separate bowl and warm it up gently; do not let it boil so that it stays creamy.
Toast the almonds (20 g) in a pan with olive oil (2 tbsp) until golden brown.
Arrange the cooked rice on a plate, distribute the tender lamb (250 g) on top, and generously pour the yogurt sauce (300 g) over it.
Finish by garnishing with the toasted almonds (20 g) and chopped parsley (10 g) and serve.
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