Description
A traditional Middle Eastern dish featuring tender lamb served over rice with a rich yogurt sauce.
Ingredients
Scale
- 2 lbs lamb, cut into pieces
- 2 cups basmati rice
- 1 large onion, chopped
- 4 cups water or broth
- 2 cups plain yogurt
- 1/4 cup pine nuts, toasted
- 1/4 cup almonds, toasted
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the chopped onion until translucent.
- Add lamb pieces and brown on all sides.
- Stir in cumin, coriander, salt, and pepper.
- Add water or broth and bring to a boil.
- Reduce heat, cover, and simmer for 1.5 to 2 hours until lamb is tender.
- Remove lamb and set aside. Strain the broth.
- In a separate pot, cook rice according to package instructions using the strained broth.
- Combine yogurt with some broth to temper it, then mix well.
- Serve rice on a platter, topped with lamb and yogurt sauce.
- Garnish with toasted pine nuts, almonds, and parsley.
Notes
- Soak rice for 30 minutes before cooking for better texture.
- You can add saffron for additional flavor and color.
- Adjust spices according to your taste.
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 5g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Halal, Lamb, Mansaf, Rice, Middle Eastern, Traditional