Lamb Meat in Yoghurt (Mansaf)

 

Ingredients:

1.5 kg lamb meat

1/4 cup ghee

1 large onion, chopped

1 tbsp turmeric powder

1 tsp ground all spice

1/2 cup pine nuts or almond nuts

1 tsp ground black pepper

1 tsp salt

1 piece cinnamon bark

2 cups yoghurt

4 cups of rice

1 tbsp finely chopped parsley, to garnish

Directions:

1. Cut lamb meat into big equal size pieces. Place lamb in a pan and cover with water. Bring slowly to a boil, add salt and pepper to taste, cover and simmer gently for 30 minutes.

2. Meanwhile, heat ghee in a frying pan and add pine or almond nuts. Fry until golden brown, remove nuts to a plate and  set aside.

3. In the same frying pan with ghee, add onion and fry gently until transparent. Stir in turmeric, all spice and cinnamon bark and cook for further 2 minutes. Add this mixture to the simmering lamb.

4. Keep on boiling for 1 hour or until meat is cooked and half of the liquid is reduced, add yoghurt and simmer gently on a low heat for another 10 minutes, mixing it once in a while to avoid curdling of the yoghurt. Adjust seasoning with salt and pepper and remove cinnamon bark.

5. In another pot, cook rice in a normal way, adding 1tbsp of ghee, 1 tsp turmeric powder and 1/2 tsp salt.

6. To serve, in a big serving platter, line platter with Flat Bread or Shrak , if available, spread rice and cover with lamb and yoghurt mixture. Sprinkle with nuts and fresh parsley.