An easy, well-tested recipe for lamb mansaf — the result will surely please you!

Ingredients:

2 kg pieces of lamb or beef, cut into chunks 1 large onion, chopped 3 garlic cloves, finely chopped 1 carrot, finely chopped 3 tablespoons fresh ginger, minced 1 tomato, chopped A few coriander leaves or chopped parsley (optional) 1 celery stalk, chopped (optional) 3 tablespoons vegetable oil or any cooking fat 2 cups long-grain rice, washed and soaked for 2 hours 200 g ground/minced meat

Special mansaf spices:

1 cinnamon stick 4 cardamom pods 1 teaspoon whole peppercorns 1 teaspoon whole cumin seeds 1 teaspoon whole coriander seeds 4 bay leaves 4 cloves Water for boiling the meat Nuts for garnish Parsley (optional) Lemon slices (optional)

Method:

In a pot over the heat, add the oil, the chopped onion and all the whole spices. Sauté until the onion softens slightly.

Add the garlic and stir, then add the ginger and cook until fragrant. Finally add the chopped tomato and cook for about 5 minutes. Place the meat pieces on top and stir until the ingredients take on a brown color. Then add water and salt, cover and bring to a boil, then reduce the heat and simmer until the meat pieces are tender.

Let the mixture cool slightly, then remove the meat pieces and strain the cooking liquid. Leave them at room temperature and then refrigerate so the fat on the surface of the broth can solidify and be removed. Rinse the meat pieces to remove excess spices, then chop them and set aside.

In a frying pan, fry your choice of nuts, then drain them and reserve the oil. Use that oil in a pot to fry the minced meat. Add a little black pepper and stir. Then add the drained rice.

Add 4 1/2 cups of the meat broth and add salt, keeping in mind the broth may already contain salt. You have two options: either place the meat pieces into the rice while cooking, add them when serving, or do both.

Cover and let the pot come to a boil for about 3 minutes over high heat, then reduce the heat and cook until the rice grains are done. Transfer the mansaf to a serving platter.

Top with the meat pieces, the fried nuts, parsley and lemon slices.

Lamb Mansaf recipe from a chef and friend of the Sho Tabkhin Al-Youm website:

Umm Taha Al-Hamawi

Click the name Umm Taha to visit her page on our site and enjoy her recipes.

To read Umm Taha Al-Hamawi’s easy spinach omelette recipe, click this link:

Delicious, Easy Spinach Omelette

To make Umm Taha’s chocolate cookies, click Chocolate Cookies

For more desserts from Umm Taha’s page on our site, here is the link: Ma'amoul Tart

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How to Make Lamb Mansaf

Prep checklist

Cooking notes