Mansaf

Mansaf

Ingredients
  • 1 kg lamb shoulder meat, cut into large pieces
  • 4 cups water or 1 liter
  • 2 tablespoons ghee or oil
  • 2 medium onions or 300g, chopped
  • 1 cube Maggi® Chicken Stock Bouillon 3⁄4 teaspoon ground black pe per
  • 3⁄4 teaspoon sweet pepper
  • 3⁄4 teaspoon ground cumin
  • 3⁄4 teaspoon ground coriander
  • 3⁄4 teaspoon ground cloves
  • 1 cinnamon stick
  • 1⁄2 cup pine seeds or 75g, toasted
  • 1⁄2 cup almonds or 75 g, toasted
  • 3 tablespoons fresh parsley, chopped

For the yoghurt sauce:

  • 21⁄2 cups yoghurt or 625g
  • 11⁄2 tablespoons corn flour
Directions
  1. Place the lamb pieces and water in a large saucepan, bring to boil and skim forth. Heat the ghee or oil in a frying pan, add onions and cook for 4-5 minutes until softened. Then add to the lamb in the pot.
  2. Add Maggi Chicken Stock cube, all the spices and the cinnamon stick. Cover and sim- mer over low heat for 1 hour or until the meat is tender but still firm.
  3. In a saucepan, combine yoghurt and corn flour. Bring to boil under constant stirring and simmer for 2 minutes.
  4. Stir the yoghurt sauce slowly into the pot of meat, and simmer uncovered over low heat for 5 minutes. Taste and adjust the seasoning.
  5. Spoon the meat mixture in a large bowl, garnish with the toasted pine seeds, almonds and parsley and serve with rice.