Picture the rich aroma of spices wafting through your kitchen, instantly transporting you to a bustling Jordanian market. That’s exactly the experience I had the first time I prepared Jordanian Lamb Mansaf, a dish renowned for its warm, comforting flavors that tell a story of tradition and family gathering. As the lamb gently simmers, soaking up a magical blend of cumin, cinnamon, and cardamom, the anticipation builds for a meal that’s not just a feast but an experience.
Imagine gathering around the table with loved ones, the centerpiece being a glorious platter of tender lamb over fragrant rice, all beautifully arranged on soft flatbreads. This isn’t just a recipe for dinner; it’s an invitation to indulge in something special. Perfect for a cozy night in or to impress your friends at a dinner party, this crowd-pleaser highlights the beauty of slow-cooked comfort food, making every bite a delightful revelation.
So, if you’re ready to break free from the cycle of fast food and elevate your culinary game, join me as we dive into the process of creating this unforgettable dish. Let’s share some love through cooking!
Why is Jordanian Lamb Mansaf a must-try?
Rich, Traditional Flavors: This dish embodies the essence of Jordanian cuisine, with a unique blend of spices that transport you to the Middle East.
Easy to Prepare: While it looks impressive, the steps are straightforward, allowing even novice cooks to shine.
Crowd-Pleasing Centerpiece: Perfect for gatherings, everyone can gather around the platter and enjoy digging in together.
Comforting and Hearty: Packed with tender lamb and fluffy rice, it’s the ultimate comfort food that warms the soul.
Versatile Serving Options: Whether it’s for a fancy dinner or a casual family meal, Jordanian Lamb Mansaf fits every occasion beautifully.
Savor the experience and impress your guests with a dish that tells a story of culture and love.
Jordanian Lamb Mansaf Ingredients
Discover the essential components needed to create this delicious dish!
For the Lamb
- 2 tbsp olive oil – Provides a rich base for browning the lamb.
- 2.2 lb lamb pieces – Ideal for slow cooking; bone-in or boneless work beautifully.
- 1 tsp cumin seeds – Adds a warm, earthy flavor characteristic of Jordanian cuisine.
- 1 cinnamon stick – Infuses a subtle sweetness that complements the savory notes.
- 2 cardamom pods – Enhances the aroma with a hint of floral spice.
- 2 bay leaves – Adds depth to the broth while simmering the lamb.
- 1 tsp black peppercorns – Offers a touch of heat to balance the dish.
- 1½ tsp salt – Essential for enhancing the flavors of the spices and meat.
- 1 onion (chopped) – Brings sweetness and depth when cooked down.
- ½ teaspoon turmeric – Adds vibrant color and a hint of earthy bitterness.
For the Rice
- 1½ cups basmati rice – Long grains that become fluffy and absorb the cooking liquid perfectly.
- 2 cups of the lamb cooking liquid – Infuses the rice with rich flavors.
- 1 cup water – Adjusts the liquid ratio for perfect rice texture.
For the Sauce
- 1 Jameed soup starter (liquid) – This is the heart of the sauce, giving it a unique taste.
- 1 cup Greek yoghurt (plain) – Adds creaminess and tang, balancing the spices.
- 1 tbsp cornstarch – Helps to thicken the sauce, giving it a luxurious texture.
- 2 cloves garlic (minced) – Adds a robust flavor that enhances the sauce.
For Serving
- 1 Shrak/Marouk Bread – Traditionally used to serve the dish; feel free to substitute with any large flatbread.
- ¼ cup parsley (finely chopped) – A fresh touch that adds vibrancy and color.
- ½ cup slivered almonds (fried in 1 tbsp of oil until golden) – A crunchy, nutty topping that enhances texture.
Embrace the joy of cooking and gather your ingredients—it’s time to make your own Jordanian Lamb Mansaf!
How to Make Jordanian Lamb Mansaf
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Heat the Oil: Warm a large Dutch oven pan over medium heat and add the olive oil. Once shimmering, toss in the lamb pieces, browning them on all sides for about 3-4 minutes. Remove the lamb and set aside.
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Sauté the Aromatics: In the same pan, add the cumin seeds, cinnamon stick, cardamom pods, bay leaves, black peppercorns, and salt. Fry these spices for about 30 seconds until fragrant, then add the chopped onion, cooking for 2-3 minutes until slightly softened.
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Simmer the Lamb: Return the browned lamb to the pan, and stir in 5 cups of water. Bring this up to a boil, then lower the heat and let it simmer gently (covered) for 1½-2 hours until the lamb is tender and smells delightful.
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Strain and Reserve: Carefully strain the lamb through a sieve, making sure to reserve all the delicious cooking liquid. Set aside both the lamb and the liquid for later.
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Prepare the Rice: Just before the lamb is done, rinse the basmati rice in clean water and soak it for 20 minutes. Drain it until the water runs clear.
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Simmer the Rice: In a saucepan, combine 2 cups of the reserved lamb cooking liquid, turmeric, and 1 cup of water. Bring this mixture to a simmer, then add the drained rice. Stir gently, simmer again, then cover and reduce heat to low. Cook for 10-12 minutes until the rice is fluffy and all the liquid has been absorbed.
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Rest the Rice: Once cooked, remove the lid and cover the rice with a clean tea towel, then place the lid back on. Let it rest while you prepare the jameed sauce.
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Whisk the Sauce: In another saucepan, mix the jameed starter, Greek yoghurt, minced garlic, cornstarch, and 1½ cups of the reserved lamb cooking liquid. Heat this mixture, stirring regularly as it comes to a simmer, ensuring it doesn’t catch on the bottom.
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Thicken the Sauce: Allow the sauce to simmer gently on low heat for about 10 minutes, letting it thicken up and develop flavors.
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Combine Lamb and Sauce: Add the cooked lamb back into the sauce, stirring well, and let it simmer together for an additional 10 minutes. Then, remove from heat and prepare to serve.
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Assemble the Dish: On a large platter, place the flatbread, fluff up the rice with a fork, and layer it generously over the bread.
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Top with Lamb: Spoon the tender lamb pieces over the rice, drizzling a bit of the jameed sauce on top.
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Garnish: Finish with the toasted slivered almonds and chopped parsley for an inviting touch.
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Serve Family Style: Place the platter at the center of your table, inviting everyone to dig in while enjoying the remaining jameed sauce on the side.
Optional: Serve with extra parsley for a fresh garnish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Jordanian Lamb Mansaf is a fantastic meal prep solution for busy home cooks! You can prepare the lamb and sauce up to 24 hours in advance by completing steps 1 through 10, then refrigerating both the lamb and the jameed sauce in separate airtight containers. This not only saves you time when it’s time to serve but also allows the flavors to develop even further! When ready to enjoy, simply reheat the lamb and sauce gently on the stove while cooking the rice fresh; this ensures the rice remains fluffy and the lamb stays tender. Assemble as described in the final steps, and you’ll enjoy a delightful meal that feels like it just came off the stove!
Expert Tips for Jordanian Lamb Mansaf
• Choosing the Right Lamb: Opt for bone-in lamb for richer flavor and tenderness. If using boneless, aim for well-marbled cuts.
• Spice Control: If you’re new to spices, start with less cumin and cardamom. You can always add more as they simmer for your desired flavor profile.
• Rice Rinsing & Soaking: Rinse the basmati rice several times until the water is clear to remove excess starch, preventing it from becoming sticky.
• Thickening the Sauce: Stir continuously while simmering the jameed sauce to avoid sticking. If it’s too thick, add a little more lamb cooking liquid to loosen it.
• Serving Presentation: For an authentic feel, use large flatbreads as your base and layer the rice and lamb on top, creating a beautiful, shareable centerpiece.
• Make Ahead: You can prepare the lamb a day in advance. Reheat gently and re-stir the sauce to enhance the flavors before serving your Jordanian Lamb Mansaf.
Jordanian Lamb Mansaf Variations
Feel free to play with this classic recipe and make it your own with delightful twists!
- Dairy-Free: Swap the Greek yogurt for almond or coconut yogurt to keep it creamy without the dairy.
- Spicy Kick: Add sliced green chilies or a pinch of cayenne pepper to the spices for an extra layer of heat.
- Vegetable Boost: Incorporate vegetables like carrots or bell peppers with the onions for added flavor and nutrition.
- Nutty Flavor: Swap slivered almonds for toasted pine nuts or walnuts to change the texture and taste while still offering a delightful crunch.
- Herb Infusion: Elevate the flavor by adding fresh herbs like mint or cilantro to the lamb or as a garnish, offering a fresh touch.
- Gluten-Free: Use gluten-free flatbread options instead of traditional Shrak/Marouk Bread to suit dietary needs without sacrificing enjoyment.
- Rice Alternatives: Substitute basmati rice with quinoa or cauliflower rice for a lighter, low-carb version of this dish.
- Sweet Note: Stir in a spoonful of dried fruits like apricots or raisins to the lamb as it cooks for a hint of sweetness that complements the spices beautifully.
Each variation not only opens up new ways to enjoy this dish but also inspires creativity in your kitchen—happy cooking!
How to Store and Freeze Jordanian Lamb Mansaf
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure the lamb is completely cooled before sealing to maintain freshness.
Freezer: You can freeze Jordanian Lamb Mansaf for up to 3 months. Ensure to package it in freezer-safe containers, leaving some space for expansion.
Reheating: Thaw overnight in the fridge before reheating on the stovetop over low heat, adding a splash of water to keep it moist.
Freezing Rice: If freezing rice separately, it can last up to 1 month when stored in airtight bags. Reheat in a microwave with a damp paper towel for the best texture.
What to Serve with Jordanian Lamb Mansaf?
Imagine a sumptuous feast that complements the warm, spiced notes of your lamb dish, creating a truly memorable meal.
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Creamy Hummus: This savory dip brings a rich, creamy texture that balances the hearty flavors of the lamb beautifully. Serve with fresh pita for easy scooping.
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Fresh Fattoush Salad: The crisp veggies and tangy lemon dressing in this salad add a refreshing contrast, cutting through the richness of the mansaf while offering a burst of color.
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Roasted Vegetables: A medley of seasonal roasted vegetables enhances the meal with caramelized sweetness and earthy notes. Their slight crunch creates a delightful contrast to the tender lamb.
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Grilled Eggplant: Grilled slices of eggplant drizzled with olive oil provide a smoky flavor that pairs wonderfully with the spice-forward lamb, enhancing the overall dish.
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Mint Yogurt Sauce: A refreshing mint yogurt adds brightness and acidity, balancing out the richness of the mansaf, leaving your palate clean and satisfied.
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Date and Walnut Baklava: For dessert, this sweet treat offers layers of flaky pastry and warm spices, tying the meal together with a comforting sweetness that echoes the flavors of the lamb.
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Spiced Tea: Serve a warm cup of traditional spiced tea – its aromatic profile complements the dish’s spices while offering a cozy finish to your dining experience.
Jordanian Lamb Mansaf Recipe FAQs
How do I choose the right lamb for Jordanian Lamb Mansaf?
Absolutely! For the best flavor and tenderness, I recommend using bone-in lamb, as it infuses the dish with richness during cooking. If you prefer boneless cuts, look for well-marbled pieces which will yield similarly juicy results.
What’s the best way to store leftovers of Jordanian Lamb Mansaf?
I suggest storing any leftovers in an airtight container in the fridge for up to 3 days. Make sure the lamb is completely cooled before sealing the container to maintain optimal freshness and quality.
Can I freeze Jordanian Lamb Mansaf?
Yes, you can freeze Jordanian Lamb Mansaf for up to 3 months! Just ensure you pack it in freezer-safe containers, leaving a little space for expansion as it freezes. When you’re ready to enjoy it again, thaw it overnight in the fridge before reheating it gently on the stovetop.
How do I properly reheat frozen Jordanian Lamb Mansaf?
To reheat, place the thawed lamb in a saucepan over low heat, allowing it to warm slowly. Add a splash of water to help keep it moist. Stir occasionally until everything is heated through, usually around 10-15 minutes should do the trick!
What are some common troubleshooting tips when making Jordanian Lamb Mansaf?
Very! If your sauce is too thick, simply whisk in a bit more of the lamb cooking liquid or water and simmer until it reaches your desired consistency. If the rice doesn’t fluff up, it may need a bit more time to rest covered after cooking to absorb the steam fully.
Are there any dietary considerations I should be aware of with this recipe?
Yes, keep in mind that traditional Jordanian Lamb Mansaf contains lamb and dairy from the Greek yogurt and Jameed starter. If anyone has allergies or dietary restrictions, you can substitute with chicken or a plant-based yogurt for a lighter dish. Always feel free to adjust ingredients to accommodate your guests’ needs!
Savor Authentic Jordanian Lamb Mansaf Your Family Will Love
Ingredients
Equipment
Method
- Heat the Oil: Warm a large Dutch oven pan over medium heat and add the olive oil. Once shimmering, toss in the lamb pieces, browning them on all sides for about 3-4 minutes. Remove the lamb and set aside.
- Sauté the Aromatics: In the same pan, add the cumin seeds, cinnamon stick, cardamom pods, bay leaves, black peppercorns, and salt. Fry these spices for about 30 seconds until fragrant, then add the chopped onion, cooking for 2-3 minutes until slightly softened.
- Simmer the Lamb: Return the browned lamb to the pan, and stir in 5 cups of water. Bring this up to a boil, then lower the heat and let it simmer gently (covered) for 1½-2 hours until the lamb is tender and smells delightful.
- Strain and Reserve: Carefully strain the lamb through a sieve, making sure to reserve all the delicious cooking liquid. Set aside both the lamb and the liquid for later.
- Prepare the Rice: Just before the lamb is done, rinse the basmati rice in clean water and soak it for 20 minutes. Drain it until the water runs clear.
- Simmer the Rice: In a saucepan, combine 2 cups of the reserved lamb cooking liquid, turmeric, and 1 cup of water. Bring this mixture to a simmer, then add the drained rice. Stir gently, simmer again, then cover and reduce heat to low. Cook for 10-12 minutes until the rice is fluffy and all the liquid has been absorbed.
- Rest the Rice: Once cooked, remove the lid and cover the rice with a clean tea towel, then place the lid back on. Let it rest while you prepare the jameed sauce.
- Whisk the Sauce: In another saucepan, mix the jameed starter, Greek yoghurt, minced garlic, cornstarch, and 1½ cups of the reserved lamb cooking liquid. Heat this mixture, stirring regularly as it comes to a simmer, ensuring it doesn't catch on the bottom.
- Thicken the Sauce: Allow the sauce to simmer gently on low heat for about 10 minutes, letting it thicken up and develop flavors.
- Combine Lamb and Sauce: Add the cooked lamb back into the sauce, stirring well, and let it simmer together for an additional 10 minutes. Then, remove from heat and prepare to serve.
- Assemble the Dish: On a large platter, place the flatbread, fluff up the rice with a fork, and layer it generously over the bread.
- Top with Lamb: Spoon the tender lamb pieces over the rice, drizzling a bit of the jameed sauce on top.
- Garnish: Finish with the toasted slivered almonds and chopped parsley for an inviting touch.
- Serve Family Style: Place the platter at the center of your table, inviting everyone to dig in while enjoying the remaining jameed sauce on the side.