Go Back
Donna R. Luis

Authentic Jordanian Mansaf

This traditional Jordanian Mansaf features tender lamb simmered with warm spices, fluffy turmeric rice, and a creamy, tangy jameed sauce. Served over pieces of soft flatbread and topped with toasted almonds and fresh parsley, this impressive Middle Eastern dish is perfect for sharing with family and guests.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8
Course: Main Dishes
Cuisine: Jordanian, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Lamb
  • 5 lbs lamb shoulder cut into medium-sized pieces
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil or ghee
  • Water enough to cover the lamb
  • 10 green cardamom pods
  • 4 bay leaves
  • 1 cinnamon stick
  • 1 tbsp black peppercorns
  • 1 onion quartered
Rice
  • 2 tbsp olive oil or ghee
  • 1/2 tsp turmeric
  • 2 tsp kosher salt
  • 2 cups white rice
  • 2 1/2 cups lamb stock from cooking the lamb or water
Jameed Sauce
  • 7 oz jameed ball soaked as directed in the notes
  • 2 cups prepared lamb stock from cooking the lamb
  • 2 tbsp cornstarch
For Serving
  • 2 large pieces markook or lavash torn into bite-sized pieces
  • 1/2 cup blanched almonds toasted in olive oil until golden brown
  • 1/4 cup chopped parsley
  • 4 green onions sliced (optional)
  • 4 radishes sliced (optional)
  • Sumac red onions optional
Jameed Substitute, If Needed
  • 1 cup plain Greek yogurt
  • 1 cup sour cream
  • 2 tbsp cornstarch
  • 1 tsp kosher salt
  • 1/4 tsp citric acid optional
  • 2 cups lamb stock from the cooked lamb

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Large saucepan with a lid
  • Blender
  • Fine-mesh strainer or suitable straining tool
  • Measuring cups and spoons
  • Wooden spoon or cooking spoon
  • Fork for fluffing the rice
  • Large serving platter
  • Serving bowl for the extra jameed sauce

Method
 

  1. Season the Lamb: Season the lamb pieces evenly with the kosher salt and ground black pepper.
  2. Sear the Lamb: Heat 2 tablespoons of olive oil or ghee in a large Dutch oven or pot over medium heat. Add the lamb and sear for 5–6 minutes on each side, until the pieces are lightly golden brown.
  3. Simmer the Lamb: Cover the lamb with water and add the cardamom pods, bay leaves, cinnamon stick, black peppercorns, and quartered onion. Bring the liquid to a boil, then reduce the heat to medium-low. Cover and cook for about 90 minutes, or until the lamb is tender.
  4. Strain the Stock: Remove the cooked lamb and strain the broth, discarding the spices and onion. Reserve both the lamb and the stock. You will need 2 1/2 cups of stock for the rice and 2 cups for the jameed sauce. If necessary, add water to the stock until you have a total of 4 1/2 cups.
  5. Toast the Rice: Heat 2 tablespoons of olive oil or ghee in a saucepan over medium heat. Add the turmeric, kosher salt, and white rice. Stir well and toast the rice for 1 minute.
  6. Cook the Rice: Pour in 2 1/2 cups of the reserved lamb stock. Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 20 minutes.
  7. Rest the Rice: Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork and keep covered until ready to assemble.
  8. Prepare the Jameed Sauce: In a large blender, blend the soaked jameed with 2 cups of lamb stock and the cornstarch until completely smooth. If using the substitute, blend the substitute ingredients together instead.
  9. Thicken the Sauce: Pour the blended jameed mixture into the Dutch oven or pot used to cook the lamb. Cook over medium heat for 5 minutes, allowing the sauce to thicken. Add water if needed to maintain a soupy consistency. Do not allow the sauce to boil.
  10. Warm the Lamb in the Sauce: Add the cooked lamb to the jameed sauce and cook over medium heat for 10 minutes. Keep the sauce below a boil.
  11. Prepare the Bread Base: Arrange the torn markook or lavash pieces across a large serving platter. Ladle a few spoonfuls of the jameed sauce over the bread, allowing it to soak in.
  12. Assemble the Mansaf: Spoon the cooked rice over the soaked bread, then arrange the lamb pieces on top.
  13. Garnish and Serve: Finish with the toasted almonds and chopped parsley. Add the optional sliced green onions, radishes, or sumac red onions if desired. Serve the remaining jameed sauce in a separate bowl for spooning over each serving.

Notes

  • Jameed preparation: If using a solid jameed ball, soak the 7-ounce (200 g) ball in water overnight before blending it for the sauce.
  • Liquid jameed option: A 500 g carton of liquid jameed can be used instead of the solid form.
  • Jameed substitute: If jameed is unavailable, use the Greek yogurt, sour cream, cornstarch, salt, optional citric acid, and lamb stock substitute listed in the ingredients.
  • Stock quantity: Reserve 2 1/2 cups of lamb stock for the rice and 2 cups for the sauce. Add water if necessary to reach the required 4 1/2 cups.
  • Avoid boiling the sauce: Once the jameed sauce is cooking, keep it below a boil as directed.
  • Sauce consistency: The finished sauce should have a loose, soupy consistency. Thin it with water if it becomes too thick.
  • Optional garnishes: Sliced green onions, radishes, and sumac red onions can be added according to preference.
  • Serving sauce: Keep extra jameed sauce available at the table so everyone can spoon more over their serving.