Savor the Tradition: Authentic Lamb Mansaf Recipe for Ramadan

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Ramadan Lamb-mansaf

Introduction

Welcome to a culinary journey through the heart of Jordanian tradition. As Ramadan’s Last Ashra approaches, it’s time to indulge in the rich flavors and cultural heritage of the region. Join us as we uncover the secrets of Lamb Mansaf, a dish steeped in history and cherished by generations. From the tender lamb simmered in aromatic spices to the creamy yogurt sauce and fragrant rice, every bite tells a story of warmth and tradition. Get ready to elevate your iftar experience with this iconic dish that brings families together in the spirit of Ramadan. Let’s dive in and discover the magic of Lamb Mansaf.

Savor the Tradition: Authentic Lamb Mansaf Recipe for Ramadan
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Savor the Tradition: Authentic Lamb Mansaf Recipe for Ramadan

Course: Eid-ul-Adha, Main Courses, RamadanCuisine: Middle EasternDifficulty: Medium
Servings

5

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

450

kcal

Indulge in the rich and aromatic flavors of Lamb Mansaf, a traditional Jordanian dish perfect for Ramadan’s Last Ashra. Tender chunks of lamb simmered in a spiced yogurt sauce, served over fragrant rice and garnished with herbs and nuts. This hearty and comforting meal is sure to become a favorite at your iftar table, bringing together family and friends to share in the joy of breaking the fast.

Ingredients

  • 1 kg (2.2 lbs) lamb, preferably shoulder or leg, cut into chunks

  • 2 cups plain yogurt

  • 1/4 cup ghee or clarified butter

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • Salt and black pepper to taste

  • 4 cups water or broth

  • 2 cups long-grain rice

  • Chopped parsley or cilantro for garnish

  • Toasted almonds or pine nuts for garnish (optional)

  • Warm flatbread or Arabic bread for serving

Directions

  • Prepare the Meat:
  • In a large pot or pressure cooker, heat the ghee over medium heat. Add the chopped onions and garlic, and sauté until translucent.
  • Add the lamb chunks to the pot and brown them on all sides.
  • Season the Meat:
  • Sprinkle the browned meat with ground turmeric, cinnamon, cardamom, salt, and black pepper. Stir well to coat the meat evenly with the spices.
  • Cook the Meat:
  • Pour in the water or broth until the meat is fully submerged. Bring the liquid to a boil, then reduce the heat to low and let the meat simmer, covered, for 1 to 2 hours, or until tender. If using a pressure cooker, cook for about 30 minutes.
  • Prepare the Yogurt Sauce:
  • In a separate bowl, whisk the yogurt until smooth. Gradually add a few spoonfuls of the hot broth from the meat pot to the yogurt, stirring constantly to prevent curdling. This process is called “tempering” the yogurt.
  • Once the yogurt has warmed up, pour it into the pot with the cooked meat and stir well to combine. Let the mixture simmer gently for another 10 to 15 minutes.
  • Cook the Rice:
  • While the meat is simmering, rinse the rice under cold water until the water runs clear. Drain well.
  • In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover the pot, and let the rice cook for 15 to 20 minutes, or until tender and fluffy.
  • Assemble the Mansaf:
  • To serve, arrange the cooked rice on a large platter or serving dish. Spoon the lamb and yogurt sauce over the rice.
  • Garnish the Mansaf with chopped parsley or cilantro, and toasted almonds or pine nuts, if desired.
  • Serve Hot
  • Serve the Lamb Mansaf hot, accompanied by warm flatbread or Arabic bread.

Notes

  • Please note that the calorie counts are approximate and may vary based on specific ingredients and serving sizes.