Authentic Jordanian Lamb Mansaf Recipe (National Dish)

Name: Authentic Jordanian Lamb Mansaf Recipe (National Dish)
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.4 kg Bone-in lamb shoulder or shank pieces; 400 g Jameed yogurt (or Greek yogurt blended with goat milk yogurt); 400 g Medium-grain Egyptian or Calrose rice; 5 g + 5g Ground turmeric & ground cardamom; 45 ml Ghee (clarified butter); 1 onion + spices Onion, quartered & whole allspice berries, cinnamon stick; 2 sheets Thin Markook (Shrak) flatbread or lavash; 60 g Pine nuts and blanched almonds, toasted in ghee; 15 g Fresh parsley, chopped for garnish

Jump to Recipe Step-by-Step

Every reliable kitchen repertoire needs a dependable crowd-pleaser like this Authentic Jordanian Lamb Mansaf Recipe (National Dish). Built around bone-in lamb shoulder or shank pieces, jameed yogurt and -grain egyptian or calrose rice, this dish comes together smoothly in 2 hr, delivering deep comfort, savory depth, and effortless weeknight satisfaction.

Ingredients

6 servings

3 lbs Bone-in lamb shoulder or shank pieces
2 cups reconstituted Jameed yogurt (or Greek yogurt blended with goat milk yogurt)
2 cups Medium-grain Egyptian or Calrose rice
1 tsp turmeric, 1 tsp cardamom Ground turmeric & ground cardamom
3 tbsp Ghee (clarified butter)
1 onion, 4 allspice, 1 stick Onion, quartered & whole allspice berries, cinnamon stick
2 sheets Thin Markook (Shrak) flatbread or lavash
1/2 cup total Pine nuts and blanched almonds, toasted in ghee
2 tbsp Fresh parsley, chopped for garnish

Step-by-Step Instructions

Place lamb in a large pot with water; bring to a boil. Skim foam; add quartered onion, cinnamon stick, and allspice. **Simmer for 45 minutes**.

In another pot, blend yogurt with 2 cups lamb broth. Bring to a gentle boil while whisking constantly in one direction for **10 minutes** until smooth.

Transfer par-boiled lamb pieces into the simmering yogurt broth. **Cook on low heat for 45 minutes** until lamb is fall-apart tender.

Cook rice in ghee with turmeric, salt, and broth for **18 minutes**. Lay flatbread on a large platter; ladle a spoonful of yogurt broth over it. Mound yellow rice on top, arrange tender lamb in center, pour warm yogurt gravy over, and shower with toasted pine nuts and almonds.

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Chef Amara’s Kitchen Secrets & Pro Tips

Always stir yogurt in one continuous direction over gentle heat until it comes to a simmer to prevent the proteins from separating.
Serve extra warm Jameed yogurt broth in small bowls on the side for diners to ladle over their rice.

1. Let the Meat Rest Before Slicing: Transfer cooked meat to a cutting board for 5–10 minutes before carving. Resting allows tight muscle fibers to relax and redistribute savory juices evenly throughout the cut. 2. Season in Measured Layers: Introduce small pinches of salt at different cooking stages rather than dumping seasoning on at the end. This draws out moisture and seasons every ingredient to its core. 3. Chef's Kitchen Secret: Always stir yogurt in one continuous direction over gentle heat until it comes to a simmer to prevent the proteins from separating.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if the Sauce for Authentic Jordanian Lamb Mansaf Recipe (National Dish) Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.

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Storage, Freezing & Reheating Guidelines

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Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.

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Frequently Asked Questions

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Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.

Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.

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Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 6)

590 Calories

48g Carbs 17% DV

46g Protein 92% DV

24g Fat 31% DV

2g Fiber 7% DV

640mg Sodium 28% DV

Carbs 33% Protein 32% Fat 35%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Indian
Dietary High-Protein
Total Time 2 hr
Yield 6 servings

Chef Amara

Passionate culinary explorer, recipe tester, and culinary director at YumAroma.

View Full Culinary Bio →

Authentic Jordanian Lamb Mansaf Recipe (National Dish)

Ingredients

Step-by-Step Instructions

Boil Lamb Aromatics

Cook Jameed Yogurt Sauce

Simmer Lamb in Yogurt