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- Australian lamb mansaf
Australian lamb mansaf
Serves
4-6
Prep Time
10 mins
Cook Time
65 mins
Ingredients
700g Australian Lamb Pieces, diced
1 large Onion, finely diced
1-2 tbsp Garlic
1-2 Bay Leaves
2 tsp Whole Black Pepper
8-10 pods Cardamom
2-3 Cinnamon Sticks
3 cups Yoghurt
1 tbsp Arrowroot Powder
2 tbsp Pepper
3 tbsp Ghee
½ cup Almonds
½ cup Pine Nuts
1 tbsp Saffron
2 cups Rice
1.5l Water
1 large Saj Bread
½ cup Parsley
¼ cup Currant
Salt to taste
Method
- Place the pressure cooker on the stove & preheat it.
- Add ghee then the chopped onions and garlic then mix.
- Add Aussie lamb, water, bay leaf, a pinch of black pepper, cardamom & cinnamon then let cook.
- In a separate pot, add 1 tbsp of ghee, pre-soaked rice, 3-4 cardamoms.
- Mix saffron with hot water and add it to the rice & mix very well.
- Add a generous pinch of salt and hot water.
- When the water comes to a boil, lower it and cover the rice to let cook.
- In a separate pan add 1 tbsp of ghee, let it warm up and toss ½ cup almonds and ½ cup of pine nuts to roast.
- Separate the meat from the stock.
- Mix the arrowroot powder with the yoghurt then add the mixture to the lamb stock and mix well.
- Line a dish with the saj bread and layer it with the saffron rice then the lamb.
- Pour the yoghurt sauce onto the rice and lamb then garnish it with parsley, almonds, pine nuts & currants.