- 1 kg lamb shoulder meat cut in large slices
- 4 cups or 1 litre of water
- 2 tablespoons ghee or oil
- 2 medium or 300 g chopped onions
- 1 cube MAGGI Chicken Stock
- ¾ teaspoon ground black pepper
- ¾ teaspoon sweet pepper
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¾ teaspoon ground cloves
- 1 cinnamon stick
- 75 g or ½ cup toasted pine seeds
- 75 g or ½ cup toasted almonds
- 3 tablespoons fresh parsley chopped
- For the yoghurt sauce:
- 2½ cups yogurt or 625 g
- 1½ tablespoon corn flour
Mansaf
INGREDIENTS
Mansaf with
Mansaf with 
- 1 kg lamb shoulder meat cut in large slices
- 4 cups or 1 litre of water
- 2 tablespoons ghee or oil
- 2 medium or 300 g chopped onions
- 1 cube MAGGI Chicken Stock
- ¾ teaspoon ground black pepper
- ¾ teaspoon sweet pepper
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¾ teaspoon ground cloves
- 1 cinnamon stick
- 75 g or ½ cup toasted pine seeds
- 75 g or ½ cup toasted almonds
- 3 tablespoons fresh parsley chopped
- For the yoghurt sauce:
- 2½ cups yogurt or 625 g
- 1½ tablespoon corn flour
NUTRITIONAL INFORMATION
Mansaf with
Mansaf with
- Energy 866 (Kcal)
- Protein 44 (g)
- Carbohydrate 22 (g)
- Total Fat 68 (g)
HOW TO PREPARE
Mansaf with
Mansaf with
1
Place the lamb pieces and water in a large saucepan, bring to boil and skim forth.
2
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.
3
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.
4
In a saucepan, combine yoghurt and corn flour. Bring to boil under constant stirring and simmer for 2 minutes.
5
Stir the yoghurt sauce slowly into the pot of meat, and simmer uncovered over low heat for 5 minutes. Taste and adjust the seasoning.
6
Spoon the meat mixture in a large bowl, garnish with the toasted pine seeds, almonds and parsely and serve with rice.
REVIEWS
Mansaf with
