Low Carb Mansaf
Indulge in the flavors of the Middle East with this Low Carb Mansaf recipe—an inspired twist on Jordan’s national dish, perfect for those seeking a healthier, keto-friendly alternative. Tender lamb shoulder is slow-simmered in a creamy yogurt sauce infused with fragrant spices like cardamom, cinnamon, and turmeric, creating a rich and hearty flavor profile. Instead of traditional rice, this recipe swaps in nutty cauliflower rice for a low-carb base, topped with crunchy toasted almonds and fresh parsley for added texture and freshness. With just 20 minutes of prep and a slow-cooking method that locks in deep flavors, this dish is ideal for special gatherings or a comforting meal at home. Whether you're following a keto lifestyle or craving a unique Middle Eastern delicacy, this Low Carb Mansaf delivers warmth and authentic taste in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg lamb shoulder, cut into chunks
- 500 ml plain Greek yogurt
- 2 tbsp almond flour
- 2 tbsp ghee
- 500 ml water
- 1 tsp ground turmeric
- 1 tsp salt
- 0.5 tsp pepper
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 2 cups cauliflower, riced
- 0.5 cup toasted almonds, sliced
- 2 tbsp fresh parsley, chopped
Instructions
Begin by preparing the yogurt sauce. In a large bowl, mix the Greek yogurt with the almond flour until smooth. Set aside.
In a large pot or Dutch oven, heat the ghee over medium-high heat. Add the lamb pieces and sear until browned on all sides, about 6-8 minutes.
Once the lamb is browned, add water to the pot. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 1 hour until the lamb is tender.
Pour the yogurt mixture into the pot with the lamb. Stir in turmeric, salt, pepper, cardamom, and cinnamon. Let simmer over low heat for 30 minutes, stirring occasionally to prevent the yogurt from curdling.
Meanwhile, prepare the cauliflower rice. In a separate pan, heat a small amount of ghee or oil over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes until tender and slightly browned.
Once the lamb is done, arrange the cauliflower rice on a large serving platter. Top with the lamb and yogurt sauce.
Garnish the dish with toasted almond slices and chopped parsley.
Serve hot, enjoying the delicious flavors of a traditional Mansaf with a low-carb twist!
Nutrition Facts
Calories |
4082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.2 g | 389% | |
| Saturated Fat | 127.4 g | 637% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 28.4 g | ||
| Protein | 273.7 g | 547% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1035 mg | 80% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5009 mg | 107% | |
*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.
