Mansaaf Spiced Lamb
Embark on a journey to the heart of Middle Eastern cuisine with Mansaaf Spiced Lamb, a rich and aromatic dish that’s the epitome of comfort food. This traditional recipe features tender, bone-in lamb shoulder simmered with warming spices like turmeric, cinnamon, cardamom, and allspice, creating layers of deep, earthy flavors. The dish is brought to life with a luscious yogurt sauce made from a blend of plain and fermented Jameed yogurt, adding a tangy, velvety finish. Served atop fluffy basmati rice and garnished with toasted pine nuts and fresh parsley for added texture and brightness, this hearty meal is perfect for family gatherings or special occasions. With its balance of fragrant spices, creamy sauce, and satisfying rice, Mansaaf Spiced Lamb offers an authentic taste of tradition that's sure to captivate your senses.
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Recipe Information
Ingredients
- 2 lbs Lamb shoulder, bone-in
- 2 cups Plain yogurt (full-fat)
- 1 medium Onion, chopped
- 4 cloves Garlic cloves, minced
- 1 tsp Ground turmeric
- 1 tsp Ground cinnamon
- 0.5 tsp Ground cardamom
- 0.5 tsp Ground allspice
- 2 Bay leaves
- 1 cup Jameed (dried fermented yogurt) or Greek yogurt
- 2 cups Basmati rice
- 4 cups Water
- 0.5 cup Pine nuts, toasted
- 0.25 cup Fresh parsley, chopped
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
Instructions
Rinse and pat dry the lamb shoulder. Cut into large, manageable pieces if necessary.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until fragrant.
Add the lamb pieces to the pot and sear them for 5-6 minutes on each side until browned.
Reduce the heat to medium and sprinkle the turmeric, cinnamon, cardamom, allspice, salt, and black pepper over the lamb. Stir well to coat the meat in the spices.
Add 4 cups of water and the bay leaves to the pot. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for about 90 minutes, or until the lamb is tender and falling off the bone.
While the lamb is cooking, prepare the yogurt sauce by blending the plain yogurt and jameed (or Greek yogurt) with 1 cup of water in a blender or mixing bowl until smooth. Set aside.
Cook the Basmati rice according to package instructions. Fluff the rice with a fork before serving.
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown. Set aside.
Once the lamb is cooked, remove the meat and strain the broth. Combine the broth with the prepared yogurt sauce in the pot and whisk together. Return the lamb to the pot and simmer gently for another 15-20 minutes to absorb the flavors.
To serve, spread the rice evenly on a serving platter. Place the lamb pieces on top and ladle the yogurt sauce generously over the dish. Garnish with toasted pine nuts and freshly chopped parsley. Serve warm.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 20.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 534 mg | 41% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 874 mg | 19% | |
*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.
