https://www.copymethat.com/r/b6kqzcrwh5/mansaf-spiced-lamb-with-yogurt-sauce/
148202121
eitsllu
b6kqzcrwh5
2024-11-18 21:48:23
Mansaf (Spiced Lamb with Yogurt Sauce)
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Ingredients
- subheading: For the Broth:
- 4 lamb shanks (about 1.5kg total)
- 1 medium (226g) yellow onion, peeled but left whole
- 10 allspice berries
- 5 cardamom pods
- 4 cloves
- 3 bay leaves
- 1 cinnamon stick
- 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
- subheading: For the Yogurt Sauce:
- One 1kg Tetra Pak of liquid jameed, such as Kasih and Ziyad, or 1 (roughly 226g) disc of jameed soaked overnight in 2 cups (473ml) water and then blended until smooth
- 453g full-fat plain yogurt (preferably goat or sheep, but cow milk works as well)
- 1 tablespoon (10g) cornstarch
- Kosher or sea salt
- 1 tablespoon (15ml) extra-virgin olive oil
- 8 medium cloves garlic, crushed or minced
- subheading: For the Rice:
- 566g jasmine or Calrose rice
- 2 tablespoon (30ml) unsalted butter or ghee
- 2 tablespoons (30ml) extra-virgin olive oil
- ½ teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
- ¼ teaspoon turmeric
- subheading: To Assemble and Serve:
- 1 large shrak, markook, or other thin flatbread (see note)
- 1 cup slivered almonds (113g), toasted until golden (see note)
Note: Ingredients may have been altered from the original.
Steps
Directions at seriouseats.com
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