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My Menu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.
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Great Balance
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52 35.2g / 52%
11 18g / 11%
37 58.1g / 37%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Mansaf

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90 Min
Easy

Ingredients

5 Servings

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  kilogram
Lamb shoulder meat, cut into pieces
4  cups
Water
2  tbsp
Vegetable oil
2  Mediums
Onions, finely chopped
1  cube
Maggi® Chicken Bouillon
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
Nuts, pine nuts, dried
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

Carbohydrates
18.05 g
Energy
619.43 kcal
Fats
35.24 g
Protein
58.13 g
Information per serving

Instruction

90 Minutes

  • Step 1

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

  • Step 2

    0 Min
    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

    0 Min
    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

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

  • Step 5

    0 Min
    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

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

Step 1 of 6

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

Mansaf

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.

Mansaf

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.

Mansaf

Step 4 of 6

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

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Step 5 of 6

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

Mansaf

Step 6 of 6

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

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