Low Sodium Mansaf
Discover the rich, hearty flavors of traditional Jordanian cuisine with a heart-healthy twist in this Low Sodium Mansaf recipe. Featuring tender lamb shoulder simmered in a fragrant blend of low-sodium chicken broth, cardamom, and warm spices, this dish is elevated with a creamy yogurt-based sauce thickened with cornstarch for lightness. Served over nutty brown basmati rice and garnished with toasted almonds, pine nuts, and fresh parsley, this recipe offers a reduced-sodium version of a cherished Middle Eastern classic without compromising its authentic taste. Perfect for family gatherings or an adventurous weeknight meal, this low-sodium Mansaf ensures full flavor with mindful ingredients. Give it a try and savor the balance of comforting textures and aromatic spices!
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Recipe Information
Ingredients
- 2 lbs Lamb shoulder, cubed
- 4 cups Low sodium chicken broth
- 1 large Onion, chopped
- 2 cups Plain Greek yogurt
- 2 cups Water
- 2 tablespoons Cornstarch
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 4 cloves Garlic cloves, minced
- 1 cup Fresh parsley, chopped
- 2 tablespoons Unsalted butter
- 2 cups Brown basmati rice
- 4 cups Water (for rice)
- 0.5 cup Almonds, lightly toasted
- 0.5 cup Pine nuts, lightly toasted
- 1 teaspoon Black pepper
- 5 Cardamom pods
Instructions
Begin by adding the lamb shoulder cubes to a large pot along with the chopped onion and garlic.
Pour in the low sodium chicken broth and add the cardamom pods. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and let simmer gently for about 1.5 hours or until the lamb is tender.
While the lamb is cooking, rinse the rice under cold water. In a separate pot, bring 4 cups of water to a boil.
Add the rinsed rice along with 1 tablespoon of unsalted butter. Cook until the rice is tender, then remove from heat and keep covered to stay warm.
Once the lamb is tender, remove it from the broth and set aside, discarding the cardamom pods.
In a medium bowl, whisk the Greek yogurt with water, cornstarch, turmeric, and cumin until smooth.
Slowly add the yogurt mixture to the broth in the pot, stirring constantly to prevent curdling. Bring it back to a gentle simmer.
Add the cooked lamb back to the pot, allowing it to heat through in the yogurt sauce for about 10 minutes.
Taste and season with black pepper as needed. Remember to keep sodium low, so avoid adding salt.
On a large platter, serve the rice as the base layer, and top with the lamb and yogurt sauce.
Garnish with toasted almonds, pine nuts, and chopped parsley. Serve warm to enjoy the full flavors of low sodium Mansaf.
Nutrition Facts
Calories |
4742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.5 g | 412% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 35.6 g | ||
| Protein | 288.0 g | 576% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1681 mg | 129% | |
| Iron | 48.0 mg | 267% | |
| Potassium | 7742 mg | 165% | |
*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.
