عربي Main course

Mansaf

Name: Mansaf
Prep time: PM0.00T
Cook time: PM90.00T
Total time: PM90.00T
Cuisine: عربي
Ingredients: 1 kilogram Lamb shoulder meat; cut into pieces; 4 cups Water; 2 tablespoons Vegetable oil; 2 Mediums Onions; finely chopped; 3/4 teaspoon Ground Black Pepper; 3/4 teaspoon Paprika powder; 3/4 teaspoon ground cumin; 3/4 teaspoon Coriander powder; 3/4 teaspoon Ground cloves; 1 piece Cinnamon stick; 1/2 cup Almonds; 3 tablespoons Parsley; fresh; 1 gram For the sauce:; 2 1/2 cups Yoghurt; 1 1/2 tablespoon Corn flour

90 Min

Easy

Ingredients

5 Servings

1 kilogram

Lamb shoulder meat, cut into pieces

4 cups

Water

2 tbsp

Vegetable oil

2 Mediums

Onions, finely chopped

0.75 tsp

Ground Black Pepper

0.75 tsp

Paprika powder

0.75 tsp

ground cumin

0.75 tsp

Coriander powder

0.75 tsp

Ground cloves

1 piece

Cinnamon stick

0.5 cup

Almonds

3 tbsp

Parsley, fresh

1 g

For the sauce:

2.5 cups

Yoghurt

1.5 tbsp

Corn flour

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Nutrition Value

Information per serving

Step 1

Place the lamb pieces and water in a large saucepan, bring to boil and skim forth.

Step 2

Heat the ghee or oil in a frying pan, add onions and cook for 4-5 mins until softened. Then add to the lamb in the pot.

Step 3

Add MAGGI® Chicken Bouillon cubes, all the spices, and the cinnamon stick. Cover and simmer over low heat for 1 hour or until the meat is tender but still firm.

Step 4

In a saucepan, combine yoghurt and corn flour. Bring to boil under constant stirring and simmer for 2 mins.

Step 5

Stir the yoghurt sauce slowly into the pot of meat, and simmer uncovered over low heat for 5 mins. Taste and adjust the seasoning.

Step 6

Spoon the meat mixture in a large bowl, garnish with the toasted pine seeds, almonds and parsely and serve with rice.

Step 1 of 6

Place the lamb pieces and water in a large saucepan, bring to boil and skim forth.

Step 2 of 6

Heat the ghee or oil in a frying pan, add onions and cook for 4-5 mins until softened. Then add to the lamb in the pot.

Step 3 of 6

Add MAGGI® Chicken Bouillon cubes, all the spices, and the cinnamon stick. Cover and simmer over low heat for 1 hour or until the meat is tender but still firm.