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lamb shoulder water salt butter pine nuts yellow onion turmeric ground allspice cinnamon Laban Mutboukh yogurt egg cornflour salt
Viewed: 76 - Published at: 3 years agoIngredients
- Main
- 3 lbs lamb shoulder, on the bone cut into 6 even sized pieces (this is preferred but if you can't get it, 6 large pieces of lamb will do)
- water
- salt and pepper
- 1/4 cup clarified butter
- 1/4 cup pine nuts (optional)
- 1 large yellow onion, chopped
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon ground allspice
- 1 piece cinnamon or 1 piece cassia
- Laban Mutboukh (cooked yogurt)
- 2 cups full fat yogurt (skim and fat free wont work, they'll come out too thin)
- 1 egg white, beaten till frothy
- 2 teaspoons cornflour
- 1 teaspoon salt
Method
- Place lamb in a large pan and just cover with water.
- Bring to boil slowly, skimming off froth (this is blood and wont taste good if left in).
- When clean and boiling, add salt and pepper as desired, cover and simmer about 30 minutes.
- Meanwhile, heat butter in a skillet, and add snoober nuts, sauteing till golden.
- Remove, keeping butter in the pan as much as possible, and set nuts aside.
- Add onion to pan, frying gently until clear.
- Then stir in turmeric, allspice and cinnamon all at once and cook another 2 minutes only.
- Add onion mixture to the lamb.
- Meanwhile, prepare Laban mutboukh as follows:Place the yogurt in a heavy pan.
- Blend beaten egg whites with cornflour and add salt, stirring into the yogurt until well mixed.
- Place pan over medium heat, and stirring constantly, heat until it begins to boil.
- It's important to stir in the same direction, or so my grandma always said.
- Lower the heat and let simmer, uncovered about 3-5 minutes or until thickened.
- Set aside.
- When lamb as cooked about 1 hour, remove the lid, cooking until the liquid has been reduced so it's covering only half the lamb.
- Then add laban mutboukh, shaking the pan instead of stirring to blend.
- Simmer over low heat until lamb is tender and sauce is thickened.
- If it can't be helped, and sauce must be stirred, do so in one direction.
- Adjust salt and pepper as desired and remove cinnamon.
- Pile the mansaaf on a serving plate, sprinkling with the snoober nuts.
- Serve with hot cooked rice.
- Mansaaf is usually eaten over the rice with the sauce poured generously over the top.
