The cows involved in this project are not medically inseminated or treated
Jordanian Mansaf
Serves: 4-6
Ingredients
For the rice:
1 kg rice
200 gm ghee
150 gm corn oil
• ¼ tsp salt
• ½ tsp ground white pepper
50 gm turmeric powder
4 cups lamb stock
50 gm pine nuts
For the lamb & Jameed yoghurt:
1 kg lamb shank
1 small onion
1 tbsp bay leaf
1 tsp salt
2 cups Jameed yoghurt
Method
Soak the rice in hot water for one hour.
In a medium pot, cook the lamb shank in water, onion, bay leaf and salt until cooked to medium temperature.
In a small pot, add the ghee, corn oil and rice. Then add the salt, white pepper, turmeric and 2 cups of lamb stock. Wait until the rice is cooked.
In a new pot, add the Jameed yoghurt, the remaining &lamb stock and the whole lamb shank until it boils and is cooked well.
To serve, place a piece of flat bread on a plate and arrange the rice and lamb shank on top.
Garnish with pine nuts, and serve with the warm Jameed yoghurt and lamb stock on the side.
The cows involved in this project are not medically inseminated or treated
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