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Ramadan recipes

Mansaf Recipe


Main Dish

Total Time :
Serves 5


Place the lamb pieces and water in a large saucepan, bring to boil and skim forth.

Heat the ghee or oil in a frying pan, add onions and cook for 4-5 minutes until softened. Then add to the lamb in the pot.

Add MAGGI Chicken Stock cubes, all the spices and the cinnamon stick. Cover and simmer over low heat for 1 hour or until the meat is tender but still firm.

In a saucepan, combine yoghurt and corn flour. Bring to boil under constant stirring and simmer for 2 minutes.

Stir the yoghurt sauce slowly into the pot of meat, and simmer uncovered over low heat for 5 minutes. Taste and adjust the seasoning.

Spoon the meat mixture in a large bowl, garnish with the toasted pine seeds, almonds and parsely and serve with rice.

Nutritional Information

Per Portion of 300g

Energy : 866.00 Kcal
Protein : 44.00 g
Carbohydrate : 22.00 g
Fats : 68.00 g

Your Grocery List

  • 1 kg lamb shoulder meat, cut into large pieces
  • 4 cups water or 1 liter
  • 2 tablespoons ghee, or oil
  • 2 medium onions or 300 g, chopped
  • 1 cube MAGGI® Chicken Stock Bouillon Cube
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon sweet pepper
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cloves
  • 1 cinnamon stick
  • ½ cup pine seeds or 75 g, toasted
  • ½ cup almonds or 75 g, toasted
  • 3 tablespoons fresh parsley, chopped
  • For the yoghurt sauce:

  • 2½ cups yoghurt or 625 g
  • 1½ tablespoons corn flour

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