Pakistani
Pakistani Chicken Karahi
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Mansaf
Jordan's national dish — lamb slow-cooked in a tangy fermented yoghurt sauce and served over rice with almonds.
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30 minPrep🔥
2 hr 30 minCook🍽️
6Serves📊
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Ingredients
- 1kg lamb shoulder, cubed
- 2 onions
- 3 cardamom, 1 cinnamon, 2 bay
- 1 cup jameed (dried yoghurt) reconstituted, or 500g Greek yoghurt with 1 tbsp lemon
- 3 cups rice
- 3 tbsp oil
- 50g toasted almonds and pine nuts
- Flatbread
- Salt
Instructions
- Brown the lamb, then simmer with onions, whole spices and water for 1.5 hours until tender.
- Whisk the yoghurt (or reconstituted jameed) with a little broth and slowly stir into the pot.
- Simmer very gently 30 minutes — do not boil hard or it splits.
- Cook the rice with some broth and yellow spice.
- Spread flatbread on a large platter, layer with rice, then lamb and sauce, and top with nuts.
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Tara’s tips
- Stir the yoghurt sauce constantly while it heats so it doesn't curdle.
- The flatbread base soaks up all the lovely sauce.
Serving suggestions
- Eat communally with hands or a spoon.
Storage & reheating
Keeps 3 days; reheat very gently.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
What is jameed?
Dried fermented yoghurt — gives mansaf its tangy, complex flavour. Greek yoghurt with lemon approximates it.
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