2 LARGE CONTAINERS PLAIN whole milk YOGuRT (Or you can just use JAMEED with some water which is in any Arabic or Persian market)LARGE CUT UP PEACES OF LAMB (WITH BONES) or Lamb ShanksWATER TO BOIL MEAT1 ONIONSALTCumin, Turmeric, and any other spices if desired for lamb.
3 CUPS RICE (JASMIN MEDIUM GRAIN or Tilda Basmati IS GOOD)SLIVERED ALMONDSPINE NUTS1 1/2 CUPS BUTTEArabic Flat Bread
we always cook mansaf for traditional (3aqeeqa - hena night...etc ) and often is done by lamb or chicken depends :))
preparation ::IN A LARGE POT BEFORE TURNING ON HEAT MIX IN ALL YOGuRT
ON HIGH HEAT BRING YOGuRT (Or Jameed) TO A BOIL. (VERY IMPORTANT) MAKE SURE WHILE BRINGING YOGuRT TO BOIL, YOU ARE CONSTANTLY STIRRING YOGART WITH A WOODEN LADLE ONE WAY ONLY. SO IF YOU STARTED STIRRING TO THE LEFT YOU MUST KEEP STIRRING THAT WAY UNTIL YOGurT STARTS TO BOIL.
ONCE YOGuRT BOILS TURN HEAT OFF
IN ANOTHER POT COVER lamb shanks or CUT UP LAMB (WITH BONES) WITH WATER.
ADD 1/4 OF AN ONION. BOIL UNTIL LAMB IS TENDER.
REMOVE LAMB AND STRAIN WATER (LAMB BROTH) TO REMOVE ANY SMALL PARTICALS.8: ADD ABOUT 2-3 CUPS OF THE WATER (LAMB BROTH ) TO THE POT OF COOKED YOGURT.
add salt to taste and if not tart enough you may add juice from about 1/2 a lemon.add lamb meat to the yogart and broth mixture (make sure to remove the onion)and let boil one more time. cook rice with 1 cup of butter. Brown almonds and pine nuts in remaining butter.
Once rice is cooked remove it from pot and place it in a large round platter, then spread half of the nuts on top of rice, then place lamb meat over rice and nuts, then spread remaining nuts over entire platter. Place the cooked yogurt in a large serving bowl
When serving put Arabic bread and wet it with some yogurt, then add rice and meat in individual plates and spread cooked yogurt and slivered nuts over
added by Marwa El Odessi