Food Blogs
Mansaf Jordanian Recipe
Prep Time | 10 minutes |
Cook Time | 50 minutes |
Servings |
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Ingredients
- inch Mutton cut into 1½pieces on the bone750 grams
- Bay leaf 1
- salt to taste
- cup Ghee 1/4+ 1 tablespoon
- Almonds blanched and peeled 1/4 cup
- Pinenuts 1/4 cup
- Onions sliced2 medium
- tablespoons Hung yogurt 5+ 1/2 cup
- Cornstarch 3 teaspoons
- All spice powder 1/2 teaspoon
- Black pepper powder to taste
- Cinnamon 1 inch
- Roomali roti for serving
- Pulao for serving
Ingredients
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Instructions
- Heat 8-9 cups water in a deep non-stick pan, add mutton pieces, bay leaf and salt and mix well. Bring to a boil.
- Heat ¼ cup ghee in a non-stick pan, add almonds and sauté till lightly brown. Add pinenuts and sauté further for a minute. Strain the ghee and place the nuts in a bowl.
- Heat the strained ghee in the same non-stick pan, add onions and sauté till translucent, add ladleful of stock from the mutton pan.
- Switch off the heat under the pan with mutton and strain the stock.
- Add mutton pieces to the pan with ghee and mix well.
- Mix 5 tbsps hung yogurt with salt and 1 tsp cornstarch in a bowl. Add 4 ladleful of mutton stock and whisk well.
- Add ¼ tsp all spice powder, black pepper powder and yogurt mixture to the mutton and mix well. Cook till the mutton becomes soft.
- Take ½ cup hung yogurt in a bowl, add remaining cornstarch, salt, remaining all spice powder and 2 ladleful of mutton stock and whisk well.
- Heat 1 tbsp ghee in another deep non-stick pan, add cinnamon, yogurt-allspice mixture and mix well. Add 2-3 ladleful of mutton stock and mix well. Add pepper powder and mix well. Add remaining mutton stock and cook till the mixture thickens. Transfer into a serving bowl.
- Place roomali roti on a serving platter, pour the mutton gravy on top, place pulao in the center, top with cooked mutton pieces and sprinkle the fried nuts. Serve hot with the cooked yogurt-all spice mixture.