Jordanian Mansaf (Lamb with Jameed)
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Hungry Paprikas · by Amina Al-Saigh★ 5.0 (2)

Jordanian Mansaf (Lamb with Jameed)

NUTRITION · PER SERVING180M COOK
CAL 59%·PRO 100%
CARBS 93G32% OF CAL
2G FIBER0G ADDED0G INTRINSIC83G OTHER8G TOTAL SUGAR
FAT 30G23% OF CAL
7G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A festive Jordanian dish of tender lamb in a tangy jameed yogurt sauce, served over rice and flatbread with almonds and parsley. A special occasion meal.

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Nutrition & ingredients

Ingredients

serves 8
  • 1½-2 kilogram bone-in lamb shoulder (cut into medium sized pieces)
  • 1½ teaspoons salt
  • 2 tablespoons olive oil or ghee
  • water to cover lamb
  • 10 cardamom pods
  • 5 bay leaves
  • 1 cinnamon stick
  • 1 tablespoon black peppercorns
  • ¼ teaspoon turmeric
  • 2 teaspoons salt
  • 3 cups medium gran rice (Egyptian rice) (washed and soaked for 30 minutes (see notes))
  • 3 cups prepared lamb stock (or water (see notes))
  • 500 grams liquid jameed (see notes)
  • 2 tablespoons cornstarch
  • 2 cups prepared lamb stock
  • 2 large pieces of thin bread like markook
  • ½ cup blanched almonds (toasted in olive oil to golden brown)
  • ½ cup parsley (chopped)
PREP
30M
SODIUM
6255MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.