Back to 8 servings 1.5 kg bone-in lamb shoulder, cut into medium sized pieces 1.5 tsp salt 2 tbsp olive oil or ghee water to cover lamb 10 cardamom pods 5 bay leaves 1 cinnamon stick 1 tbsp black peppercorns 2 tbsp olive oil or ghee 0.25 tsp turmeric 2 tsp salt 3 cup medium grain rice ), Egyptian rice, washed and soaked for 30 minutes (see notes 3 cup prepared lamb stock ), or water (see notes 500 g liquid jameed, see notes 2 tbsp cornstarch 2 cup prepared lamb stock 2 large pieces of thin bread like markook 0.5 cup blanched almonds, toasted in olive oil to golden brown 0.5 cup parsley, chopped
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1 Step 1: In a large bowl sprinkle the 1½-2 kilogram bone-in lamb shoulder with the 1½ teaspoons salt. In a large pot over medium heat, add the 2 tablespoons olive oil or ghee. Once hot, sear the lamb pieces for 2-3 minutes on each side until lightly golden. Cover the lamb with water to cover lamb and add the 10 cardamom pods, 5 bay leaves, 1 cinnamon stick and 1 tablespoon black peppercorns. Bring to a boil, then cover and cook on medium heat for 1 ½ hours until tender. Alternatively, you can also sear the lamb in the instant pot and pressure cook for 40 minutes.2 Step 2: Once cooked, strain the broth from the lamb and set aside. You need 3 cups of the lamb stock for cooking the rice, and at least 2-3 cups for the jameed sauce. If you don't have enough, you can add water to it until you reach 5 cups.3 Step 3: In a medium sized pot, combine the 2 tablespoons olive oil or ghee with 2 teaspoons salt and ¼ teaspoon turmeric, then add the 3 cups medium grain rice (Egyptian rice) and stir to combine. Add the 3 cups prepared lamb stock. Bring to a boil over medium high heat. Once boiling, lower the heat to low, cover and let cook for 20 minutes. After 20 minutes, fluff the rice with a fork and cover with a towel so the steam is absorbed.4 Step 4: In a large blender, blend the 500 grams liquid jameed with 2 cups prepared lamb stock and the 2 tablespoons cornstarch until smooth.5 Step 5: Transfer the jameed sauce to the pot that the lamb was cooked in and let boil for 5 minutes over medium heat. Add more broth gradually until you have a soupy consistency (if you run out of broth, add water). Add the cooked lamb to the boiling sauce and allow them to cook together for 10 minutes on medium heat. Do not bring to a boil.6 Step 6: In a large serving platter, start by laying the 2 large pieces of thin bread like markook, then ladle over some of the jameed sauce from the lamb, followed by the rice. Top the rice with the lamb pieces and more sauce. Garnish with the ½ cup parsley and ½ cup blanched almonds. Serve hot!getsaucepan.com/r/fcdc97b8-7d73-42e4-87c3-a3e808289d99 · Original: https://www.hungrypaprikas.com/mansaf/
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