Mansaf Lamb Meat & Saffron Rice Recipe | Easy Arabic rice recipe | Bakra Eid Special | MasalaTv

13Mansaf Lamb Meat & Saffron Rice Recipe | Easy Arabic rice recipe | Bakra Eid Special | MasalaTv ‪@MasalaTVRecipes‬
Mansaf lamb meat and saffron rice Written Recipe :
Ingredients :
Unsalted butter (or olive oil) 2 tbsp
Onion (finely chopped) 1
Cumin seeds 1 tsp
Cinnamon sticks 1/2
Cardamoms 4pods
Bay leaves 2
Garlic cloves 4
Tomato purees 2 tsp
Lamb shoulder 600gm
Yogurt ½ cup
Salt & pepper to taste
Rice 1 cup
Pine nuts 1/4 cup
Cashew nuts 1/4 cup
Pistachio nuts 1/4 cup
Almonds sliced 1/4 cup
Fresh parsley (chopped) 1/4 cup
Fresh mint (chopped) 1/4 cup
Instructions :
1)Rinse the rice 2-3 times until the water runs clear. Then cover in cold water and soak for 1 hour.
2)Heat the butter (or oil) in a large saucepan over a moderate heat until just hot.
3)Gently fry the onion, cumin, cinnamon, cardamom for 3-4 minutes until soft. Add the Bay leaves and garlic and stir for 2 minutes. Add the tomato puree and stir well.
4)Add the lamb and stir for 5 minutes to bring the pan heat back up.
5)Pour in 4 cups of water and bring to a simmer. Reduce the heat to low, cover the pan and simmer gently for 1 hour until the meat is tender.
6)Meanwhile, dry fry all the nuts in a pan until lightly browned. Set aside on paper towels to drain and cool.
7)When the lamb is cooked, separate the solids from the liquid by pouring the lamb into a sieve. Retain all the cooking liquid.
8)Place 2½ cups of the cooking liquid into a fresh pan along with a little salt & pepper and bring to a simmer.
9)Drain the rice then add to the stock and stir only once. Reduce the heat to very low. Cover the pan and simmer very gently for 15 minutes until all the liquid has been absorbed.
10)Turn off the heat, remove the lid and place a clean tea towel or paper towel over the pan then return the lid tightly. Leave for 10-20 minutes, off the stove to absorb the excess steam.
11)Combine the lamb and all that was strained with it (discard the cinnamon stick) in a saucepan with the yoghurt and the remaining cooking liquid.
12)Season with salt & pepper then, over a moderate heat, bring this to a light simmer and cook for 10 minutes.
13)Place a large flatbread (or small flatbreads overlapping to form one layer) on a large platter. Fluff up the rice with a fork then arrange in a low mound on top of the bread.
14)Spoon over the lamb and sauce then scatter over the nuts and herbs.
Serve immediately!
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