Arab
Main course
Mansaf
90Min
Easy
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
.
Nutrition Value
Information per serving
Instruction
90 Minutes
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.
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