Mansaf — Lamb in Yogurt Sauce with Rice

👨‍🍳 Method

To assemble

1. 1
   Soak the rice in water 30 minutes and drain.

   Colander

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Heat the olive oil in a large pot and brown the meat on all sides over high heat.

   StoveLarge pot
3. 3
   Add the onion to the oil left in the pot and fry for about 8 minutes, stirring, until it turns golden.

   ⚙ Adding to the hot fat and fryingStovePot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 5
   Add the cumin, turmeric and paprika and fry 1 minute.

   ⚙ Adding to the hot fat and fryingStove
6. 6
   Add the water, season with salt and black pepper and bring to a boil. Skim off the foam. Turn down the heat, cover and simmer about 90 minutes, until the meat is tender.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 7
   Meanwhile, mix the yogurt and cornstarch in another pot and heat over low heat, stirring.

   StoveLarge pot
8. 8
   Remove the meat from the pot. Add some of the cooking liquid to the yogurt sauce and cook 10 minutes, stirring constantly.

   Slotted spoonStove
9. 9
   Add the rice to the stock in the pot with salt, bring to a boil and stir once.

   Stove
10. 10
    Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

    ⚙ SimmeringStoveLid
11. 11
    Turn off the heat and leave covered 5–10 minutes.

    💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
12. 12
    Spread the rice on a large serving platter, lay the meat on top and pour the yogurt sauce over it.

    Serving platter
13. 13
    Sprinkle the almonds, pine nuts and parsley on top.