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Mansaf

Name: Mansaf
Prep time: 300 s
Cook time: 5400 s
Total time: 5400 s
Yield: 5
Cuisine: Arab
Ingredients: 1 kilogram Lamb shoulder meat cut into pieces; 4 cups Water; 2 tablespoons Vegetable oil; 2 Mediums Onions finely chopped; 1 cube Maggi® Chicken Stock; 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 pine seeds toasted; 1/2 cup Almonds; 3 tablespoons Parsley fresh; 1 gram For the sauce:; 2 1/2 cups Yoghurt; 1 1/2 tablespoon Corn flour

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The national dish of Jordan is made up of yogurt and lamb meat and is best served with steamed rice. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

Not included in this recipe

Fish

Crustaceans

Family Meals

Lunch

Main course

Ingredients

Servings

- 5 Portions +

Lamb shoulder meat, cut into pieces

1 kilogram Lamb shoulder meat, cut into pieces

Water

4 cups Water

Vegetable oil

2 tablespoons Vegetable oil

Onions, finely chopped

2 Mediums Onions, finely chopped

Maggi® Chicken Bouillon

1 cube Maggi® Chicken Stock

Ground Black Pepper

3/4 teaspoon Ground Black Pepper

Paprika powder

3/4 teaspoon Paprika powder

ground cumin

3/4 teaspoon ground cumin

Coriander powder

3/4 teaspoon Coriander powder

Ground cloves

3/4 teaspoon Ground cloves

Cinnamon stick

1 piece Cinnamon stick

Nuts, pine nuts, dried

1/2 cup pine seeds, toasted

Almonds

1/2 cup Almonds

Parsley, fresh

3 tablespoons Parsley, fresh

For the sauce:

1 gram For the sauce:

Yoghurt

2 1/2 cups Yoghurt

Corn flour

1 1/2 tablespoon Corn flour

Mansaf

Nutritional Facts

30%

Daily Value

619

Kcal/serving

Nutri value

Carbohydrates	18.04 g
Energy	619.42 kcal
Fat	35.24 g
Protein	58.13 g
Fiber	3.62 g
Sodium	585.47 g
Sugar	8.07 g

Go to instructions

Instructions

6 Steps

90'

Total

Preparation

90'

Cooking

Waiting

Step by step

1 of 6

Step 1

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

Check

2 of 6

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.

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3 of 6

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.

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4 of 6

Step 4

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

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5 of 6

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.

Check

6 of 6

Step 6

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