Whole30 Mansaf
Experience the bold, comforting flavors of *Whole30 Mansaf*, a healthier twist on the traditional Jordanian dish that's perfect for a clean-eating lifestyle. This paleo-friendly recipe showcases tender, slow-simmered lamb shoulder infused with warm spices like cumin, coriander, turmeric, and allspice, creating a deeply aromatic gravy enriched with creamy almond "yogurt." Served over a bed of fluffy cauliflower rice, this hearty yet wholesome meal is gluten-free, dairy-free, and packed with nutrient-dense ingredients. Finished with a sprinkle of fresh parsley for a pop of color and freshness, this Whole30-compliant mansaf is a flavorful journey to the Middle East that's sure to satisfy your cravings without compromising your health goals.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 2 tablespoons ghee
- 1 large yellow onion
- 4 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground turmeric
- 1 cinnamon stick
- 1 cup blanched almonds
- 6 cups water
- 2 teaspoons sea salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 2 tablespoons fresh parsley
Instructions
Cut the lamb into large chunks, removing any excess fat.
In a large pot, heat ghee over medium heat. Add the lamb pieces and brown them on all sides. Remove the lamb and set aside.
Chop the onion and mince the garlic cloves. In the same pot, add the onion and garlic, sautéing for about 5 minutes until softened.
Add the cumin, coriander, allspice, turmeric, and cinnamon stick to the pot, and stir for another minute until the spices are fragrant.
Blend almonds with 2 cups of water in a blender until smooth to create the almond yogurt.
Return the lamb to the pot, adding the almond yogurt mixture, the remaining water, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the lamb is tender.
During the last 15 minutes of the lamb cooking time, prepare the cauliflower rice as per package instructions or sauté fresh cauliflower rice in 1 tablespoon of ghee until soft.
Once the lamb is tender, remove the cinnamon stick, adjust seasoning if necessary, and serve the lamb and sauce over a bed of cauliflower rice.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 882 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.
