Jameed Mansaf with Lamb

(Juh • me • duh – man • su • fuh)

Mansaf, Jordan’s famous national dish, is a savory yogurt soup with lamb perfection!

Ingredients:
⁃ 3-5lbs lamb with bone cut into large palm size pieces
⁃ 1 ball of jameed broken and soaked in a blender
⁃ 6 c full fat yogurt
⁃ 10 c water
⁃ 1/4 c ghee
⁃ Spices
⁃ 2 bay leaves
⁃ 1 onion
⁃ 6 cloves garlic
⁃ 2 tbs Mansaf spice
⁃ 2 tbs beef flavored seasoning
⁃ 1 tsp black peppercorns
⁃ 2 tbs cardamom pods

In a pot or pressure cooker, sauté the lamb in ghee until no longer pink.
Add in all the listed spices
Add in the water and cook until the meat is tender. In the electric pressure cooker It takes 45 minutes meat setting. Instant release.
Strain the broth from the lamb.
In the blender, blend the jameed and water until smooth. Add in the yogurt and broth, alternating as you pour half in the the pot to get everything incorporated. When the broth and yogurt are finished it should all be well blended and in the pot at this point. Return the cooked lamb to the Mansaf and let come to a simmer for about 15 minutes.
Serve with yellow rice and toasted pine bites or almonds.
Alf Saha♥️Cookwithdena