Mansaf (Lamb & Rice)

Description:

This dish evokes the hospitality of those living in the desert. Local ingredients are used to prepare a delicious meal for a large group of people.

Serves: 4-6 People

Cook Time: 1.5 hours

INGREDIENTS:

4 Lamb Chop Loins

1 ½  Ground Cumin

1 ½  Ground Turmeric 

1 ½  Ground Coriander

1 ½  Ground Cinnamon 

1 ½  Ground Cloves 

1 ½  Ground Cardamom

1  Whole Stick of Cinnamon

2 Tbs Olive Oil

1  Bell Pepper   Red / Yellow

½ Lemon    Zested and Juiced

2 cups Yogurt    Plain Yogurt

2  Cloves of Garlic   Minced

½  Red Onion   Thinly Sliced

½ - ¾ cup Basmati Rice   Rinsed and Drained

1 quart Chicken Broth 

¼ cup Almonds   Sliced or Chopped

5-6 Sprigs of Cilantro   Leaves Only

2 tsp Salt & Black Pepper

Extra Water / Broth   As Needed 

How To Make:

1. Preheat oven to 350 degrees.
2. Season lamb with salt, pepper, cumin, turmeric, coriander, cinnamon, cloves, and cardamom.
3. Heat large, oven safe pan with olive oil. Sear lamb for 2 minutes on each side. Remove and set aside.
4. In the same pan, add the onions, peppers, and garlic. Saute for 2-3 minutes, until the onions turn translucent. 
5. Add the yogurt and chicken broth. Mix everything together. Reserve 1 cup of the broth and set aside. 
6. Add the rice and mix together.
7. Return the lamb and any juices from the lamb into the rice. (Gently push the lamb, so that it is incorporated into the rice and slightly immersed in the liquid.) 
8. Add the cinnamon stick to the rice and immerse in the liquid. If necessary, add more broth or water to make sure the rice is fully immersed in the liquid. 
9. Put the entire dish into the oven and cook for 20 minutes, or until the rice is fully cooked. 
10. Carefully, remove the dish and garnish with the almonds and cilantro leaves. Use the reserved yogurt broth to pour over the entire dish before serving. This will help the rice stay moist.