Lamb mansaf... one of the first recipes that comes to mind when we have guests for lunch. A dish you never tire of.

1 kg (or more) meat, cut into large or medium pieces

1 large onion

2 cinnamon sticks

4 garlic cloves

2 bay leaves

a few sprigs of parsley

1 sprig rosemary

4 cardamom pods

salt

oil or ghee

1 tablespoon baharat (seven-spice) or to taste

2 cups mansaf rice

toasted nuts (for garnish)

Put a little ghee or oil in the pot, add the meat pieces and sauté for a few minutes to remove the pink color.
Add hot water over the meat, bring to a boil, and completely skim off the foam that appears on the surface.
Add the onion and the rest of the aromatics and salt, then cover and simmer gently until the meat pieces are tender. You can use a pressure cooker to speed up the process.
After the meat is cooked, let it cool slightly and begin preparing the rice.
Put a little oil or ghee in a pot over the heat, add the washed and drained rice, and stir well.
Add the baharat (seven-spice) and continue stirring until the rice has absorbed the oil or ghee and is lightly toasted.
Strain the meat broth from the aromatics and add 4 cups of the broth to the rice; adjust salt to taste.
Bring the pot to high heat until the liquid boils, then reduce the heat and cover the pot.
Let it simmer on low heat until the rice is cooked.
Transfer the rice to a large serving dish, top with the meat pieces, and garnish with the toasted nuts.

Lamb mansaf recipe from our friend and chef on Sho Tabkhin Today:

Click Rasmia's name to visit her profile on our site and enjoy her delicious recipes

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How to Make Mansaf with Lamb

Prep checklist