Jordanian Mansaf, Lamb in Yogurt Sauce over Rice

Jordanian Mansaf, Lamb in Yogurt Sauce over Rice : The national dish of Jordan: lamb simmered in a salty yogurt sauce, served over yellow rice with almonds and pine nuts.

• 6 servings
• Preparation 20 min
• Cooking 85 min
• Total 105 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : jordanian mansaf lamb

• 1 kg lamb shoulder, in pieces
• 1 onion
• 500 g thick plain yogurt
• 1 tbsp cornstarch
• 500 ml water
• 1 tsp turmeric
• 2 tsp salt
• 300 g basmati rice
• 600 ml water, for the rice
• 40 g butter
• 50 g almonds
• 30 g pine nuts

Preparation : jordanian mansaf lamb

1. Put the lamb, the chopped onion, 500 ml of water, 1 teaspoon of salt and the turmeric in the bowl, then cook with the lid on. 60 min100°Cspeed 1reverse
2. Remove the meat and keep it warm. Pour the broth into a bowl.
3. Rinse the bowl, add the yogurt, cornstarch and 300 ml of the broth, then heat without boiling. 10 min85°Cspeed 2
4. Add the meat to the sauce and let simmer gently. 5 min80°Cspeed 1reverse
5. Cook the rice in the Varoma or in water according to the package directions, then mix it with the butter.
6. Brown the almonds and pine nuts in a skillet. Serve the rice, lamb, sauce and nuts.

Storage: 2 days in the refrigerator.