MANSAF

 
INGREDIENTS:

• salt
• pepper
• 1 kilo lamb, cubed
• 1/4 cup semne
• 1 teaspoon mixed Arabic spices
• 2 onions, chopped

 SAUCE INGREDIENTS:

• 3 tablespoons cornstarch.
• 1/3 cup water.
• 3 cups yoghurt.
• very thin Arabic bread(sajj).
• 1/4 cup parsley, chopped.
• 5 cups cooked plain rice.
  

GARNISH:

• browned pine nuts.

1. Saute the lamb in the semne, sprinkle some salt and pepper and 1/2 teaspoon spices.
2. When the lamb cubes are little bit browned, remove them from the pan and cook the onions until softened in the same semne.
3. Return the meat to the pan, sprinkle with the remaining spices, and cover with water.
4. Keep them until they boil, then cover and keep until the meat gets well-done(about 2 hours).
5. Remove the foam and drain off all but 1/2 cup of broth.
6. Stabilize the yoghurt by dissolving the cornstarch in the water then adding it to the yoghurt, slowly bring it to the boil, stirring in one direction only, reduce the flame and keep it uncovered for 3 minutes.
7. Pour it slowly into the pot of meat.
8. Add the parsley and keep it over very low heat for a few minutes to blend the spices.
9. Sprinkle some salt and pepper if you want, and add a bit more broth if desired.
10. Toast the bread by putting it into a hot oven for 2 minutes.
11. Arrange the bread on a large platter and cover with the rice.
12. Put the lamb pieces over the rice and pour the yoghurt sauce over all.
13. Garnish with lots of pine nuts.

 
ENJOY THE MANSAF
SAHHA WA HANNA
CHEF MUFEED

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