Jordanian Lamb Mansaf
Bone-in lamb simmered with prepared liquid jameed, rice and two allocated Shrak sheets.
Preparation: 30 min · Cooking: 2 hr 28 min · Total: 3 hr 8 min · 2 servings
Ingredients
- 800 g RAW bone-in lamb chunks
- 400 g DRY Egyptian short-grain rice, before rinsing
- Ready-baked Shrak sheets TOTAL, one base and one edible cover — 2
- 15 g Ready-to-eat toasted almonds
- 300 g PREPARED LIQUID jameed from pasteurized milk
- 1 tbsp Ghee for rice
- Whole cardamom pods — 4
- Small cinnamon stick, approximately 3 cm — 1
- 0.5 tsp Ground turmeric TOTAL, half lamb and half rice
- 10 g Ready-to-eat toasted pine nuts
- Salt only if needed, to taste
- 1500 ml Initial lamb braising water
- 600 ml Separate rice cooking water
- 1000 ml Rice rinse water, discarded
- 300 ml Optional hot lamb-water reserve, maximum (optional)
- 200 ml Separate optional hot rice-water reserve, maximum (optional)
Instructions
Check and partition ingredients
Rinse the 400 g DRY rice with separate 1000 ml rinse water, drain and discard water. Split 0.5 tsp TOTAL turmeric into 0.25 tsp lamb and 0.25 tsp rice. Reserve 2 Shrak sheets TOTAL: one base, one cover. Half uses one sheet cut into two halves and half a base-sized cinnamon stick split lengthwise; fourfold uses 8 sheets and 3.2 kg lamb, not 6 sheets or 3.5 kg.
Rinse the 400 g DRY rice with separate 1000 ml rinse water, drain and discard water. Split 0.5 tsp TOTAL turmeric into 0.25 tsp lamb and 0.25 tsp rice. Reserve 2 Shrak sheets TOTAL: one base, one cover. Half uses one sheet cut into two halves and half a base-sized cinnamon stick split lengthwise; fourfold uses 8 sheets and 3.2 kg lamb, not 6 sheets or 3.5 kg.
Boil and skim lamb
Choose cookware where 1500 ml initial water can cover 800 g raw bone-in lamb safely. Bring to a boil and skim foam, checking from 10 minutes. Record needed use of the optional up-to-300 ml lamb-only hot reserve; reconcile if more is needed instead of hiding unlimited top-ups. Keep raw tools separate.
Choose cookware where 1500 ml initial water can cover 800 g raw bone-in lamb safely. Bring to a boil and skim foam, checking from 10 minutes. Record needed use of the optional up-to-300 ml lamb-only hot reserve; reconcile if more is needed instead of hiding unlimited top-ups. Keep raw tools separate.
Boil and skim lamb: 600 seconds
Simmer jameed and lamb
Add 300 g PREPARED LIQUID pasteurized-milk jameed according to compatible label directions, 4 cardamom pods, 1 small cinnamon stick, the lamb 0.25 tsp turmeric and salt only if needed. Simmer uncovered medium-low, checking from 120 minutes until fork-tender AND selected finished-stew 74°C. This project endpoint is separate from the official whole-lamb minimum 63°C plus 3-minute rest; neither endpoint promises tenderness by time alone.
Add 300 g PREPARED LIQUID pasteurized-milk jameed according to compatible label directions, 4 cardamom pods, 1 small cinnamon stick, the lamb 0.25 tsp turmeric and salt only if needed. Simmer uncovered medium-low, checking from 120 minutes until fork-tender AND selected finished-stew 74°C. This project endpoint is separate from the official whole-lamb minimum 63°C plus 3-minute rest; neither endpoint promises tenderness by time alone.
Simmer jameed and lamb: 7200 seconds
Cook rice and rest off heat
Combine drained rice, 600 ml separate rice water, 1 tbsp ghee and rice 0.25 tsp turmeric. Bring to a boil, cover with a normal fitted lid and simmer low, checking from 18 minutes until completely tender per grain label. Record any use of separate optional up-to-200 ml rice reserve; do not borrow the lamb reserve. Once cooked, rest off heat covered 10 minutes. Scale in matching-depth vessels, not one deep fourfold pot.
Combine drained rice, 600 ml separate rice water, 1 tbsp ghee and rice 0.25 tsp turmeric. Bring to a boil, cover with a normal fitted lid and simmer low, checking from 18 minutes until completely tender per grain label. Record any use of separate optional up-to-200 ml rice reserve; do not borrow the lamb reserve. Once cooked, rest off heat covered 10 minutes. Scale in matching-depth vessels, not one deep fourfold pot.
Rice first check: 1080 seconds
Rice off-heat rest: 600 seconds
Verify and measure finished broth
Check tender lamb reaches the selected stew 74°C and rice is fully cooked; use clean tools and keep coordinated hot components at 60°C or above. Measure 120 ml FINISHED lamb-jameed broth FROM the cooked pot for bread (half 60 ml, fourfold 480 ml), not extra water. Remove whole spice pieces before serving.
Check tender lamb reaches the selected stew 74°C and rice is fully cooked; use clean tools and keep coordinated hot components at 60°C or above. Measure 120 ml FINISHED lamb-jameed broth FROM the cooked pot for bread (half 60 ml, fourfold 480 ml), not extra water. Remove whole spice pieces before serving.
Assemble the base sheet
Lay ONE base sheet on a stable platter, soften with the measured 120 ml finished broth, then add all cooked rice and lamb. Serve actual remaining broth alongside; final yield is variable. Fourfold uses matching vessels/platter assemblies, not one dangerously heavy structure.
Lay ONE base sheet on a stable platter, soften with the measured 120 ml finished broth, then add all cooked rice and lamb. Serve actual remaining broth alongside; final yield is variable. Fourfold uses matching vessels/platter assemblies, not one dangerously heavy structure.
Garnish and use the second sheet
Add exactly 15 g RTE toasted almonds and 10 g RTE toasted pine nuts, without extra garnish fat. Use the SECOND listed Shrak sheet as a clean edible cover only for immediate service; bread does not control temperature or replace hot holding.
Add exactly 15 g RTE toasted almonds and 10 g RTE toasted pine nuts, without extra garnish fat. Use the SECOND listed Shrak sheet as a clean edible cover only for immediate service; bread does not control temperature or replace hot holding.
Serve and chill promptly
Divide into 2 catalogue shares and serve promptly. Chill shallow leftovers quickly, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat once to 74°C; earlier component clocks still apply.
Divide into 2 catalogue shares and serve promptly. Chill shallow leftovers quickly, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat once to 74°C; earlier component clocks still apply.
Tips
- The ingredient list scales for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water, garnish and operating allowances. Do not multiply temperature, thickness or first-check time; use comparable-depth pans/batches. Piece yields are separate from servings. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured amounts; no unmeasured substitutions are included. Follow stricter package directions and reconcile incompatible products rather than forcing this calibration.
Storage
Cool in shallow portions and refrigerate promptly, ideally within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout. Earlier component deadlines still apply; assembly does not reset them. Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat cooked leftovers once to 74°C throughout. Never use reheating to repair earlier unsafe holding.
About this recipe
Bone-in lamb simmered with prepared liquid jameed, rice and two allocated Shrak sheets.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.