Dairy-Free Mansaf
Experience the rich and comforting flavors of **Dairy-Free Mansaf**, a wholesome twist on the traditional Jordanian dish that replaces fermented yogurt with creamy coconut yogurt for a dairy-free alternative. This vibrant recipe features tender chunks of lamb slow-simmered in a fragrant broth infused with turmeric, cinnamon, and cardamom, creating layers of aromatic Middle Eastern spices. A tangy coconut yogurt sauce, brightened with fresh lemon juice, ties everything together, while a bed of fluffy white rice provides the perfect base. Topped with golden toasted almonds or pine nuts and a sprinkle of fresh parsley, this one-pot meal is a showstopper suited for both weeknight dinners and festive gatherings. Perfect for those seeking a hearty, dairy-free, and gluten-free option, this recipe brings a modern twist to a beloved classic without compromising on flavor.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 6 cups water
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 1 bay leaf
- 2 teaspoons salt
- 0.5 teaspoon ground black pepper
- 2 cups plain coconut yogurt
- 2 tablespoons lemon juice
- 2 cups long-grain white rice
- 0.5 cup sliced almonds or pine nuts, toasted
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides, about 8-10 minutes.
Remove the browned lamb and set it aside. In the same pot, sauté the onion until translucent, about 5 minutes.
Add the garlic and cook for an additional minute until fragrant.
Return the lamb to the pot and add the water, turmeric, cinnamon, cardamom, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for about 1.5 hours or until the lamb is tender, occasionally skimming off any foam that forms.
In a separate bowl, whisk together the coconut yogurt and lemon juice. Gradually add 1 cup of the hot cooking liquid from the lamb pot into the yogurt, whisking constantly to temper it.
Add the tempered yogurt mixture back into the pot with the lamb. Stir gently to combine, and let it simmer for another 15 minutes.
While the lamb and yogurt are simmering, cook the rice according to package instructions.
To serve, spread the cooked rice on a large serving platter. Arrange the lamb pieces over the rice and pour some of the yogurt sauce over the top.
Garnish with toasted almonds or pine nuts and fresh parsley before serving.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
