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

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.