MENSAF (JORDANIAN LAMB STEW)
It's hard to find the whey needed to make 'real' mensaf. It comes in a rocklike form and is diluted and used in place of the jameed in this recipe. Even without it, this recipe comes close to the national dish of Jordan. It is made on special occasions and traditionally eaten with your hands. Spices, onions, garlic, and butter can also be added to season the goat's milk sauce.
Provided by Nova
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place 1 tablespoon olive oil into a pressure cooker over medium-high heat. Add the lamb and cook until evenly browned on all sides. Remove the lamb. Add cooking rack; place lamb on rack. Pour in 4 cups water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
- Remove pressure cooker from heat, and allow pressure to drop on its own. Remove lamb, separate meat from bones, and keep warm. Discard bones. Pour pan broth into a bowl, and set aside.
- Meanwhile, place remaining four cups water, 1 tablespoon olive oil, and rice into a saucepan; bring to a boil over medium-high heat. Stir, reduce heat, cover, and simmer until all moisture is absorbed, about 20 minutes.
- Place remaining 2 tablespoons olive oil into a skillet over medium heat. Stir in the pine nuts; cook and stir until deep brown, about 5 minutes.
- Pour 2 cups of the reserved broth into a large pan. Pour in the goat's milk. Add the lamb to the milk mixture. Simmer over medium heat allowing the lamb to absorb some of the liquid, about 30 minutes.
- To serve, arrange the pita bread over the bottom of a large platter. Spoon rice over the bread. Place the lamb on top of the rice, and drizzle with any remaining milk mixture. Sprinkle pine nuts over the top.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 59.8 g, Cholesterol 61.4 mg, Fat 22.6 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 7 g, Sodium 262.7 mg, Sugar 2 g
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Salman Aslam
[email protected]This recipe is a bit too spicy for my taste. I would recommend using less cayenne pepper or omitting it altogether.
Daddy Loukas
[email protected]I'm a vegetarian, so I substituted the lamb with tofu. It turned out surprisingly well! The tofu absorbed the flavors of the sauce and it was very tender. I served it over rice and it was a delicious and satisfying meal.
Zachary Forcher
[email protected]This recipe is a great way to use up leftover lamb. I had some leftover roast lamb and it worked perfectly in this dish. The sauce was tangy and flavorful, and the lamb was tender and juicy.
Mir Mir
[email protected]I made this recipe in my slow cooker and it was perfect! The lamb was fall-apart tender and the sauce was rich and flavorful. I served it over rice and it was a hit with my family.
Abara Shah
[email protected]I'm allergic to nuts, so I substituted the pine nuts with almonds. It turned out great! The lamb was tender and the sauce was creamy and flavorful.
Noha Gomaa
[email protected]This recipe is a waste of time and ingredients. The lamb was dry and the sauce was flavorless. I would not recommend this recipe to anyone.
Samson Lovely
[email protected]I followed the recipe exactly and the results were disappointing. The lamb was tough and the sauce was too runny. I'm not sure what went wrong.
Mehrosh Kha
[email protected]This recipe is a bit bland for my taste. I added some extra spices and it was much better. Overall, it's a good recipe but it needs a little tweaking.
Isaac Madril
[email protected]I'm not a big fan of lamb, but I really enjoyed this recipe. The lamb was cooked perfectly and the sauce was very flavorful. I would definitely make this again.
Victoria Donkor
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are delicious. I love the way the lamb and the yogurt sauce complement each other.
Shambhu Sah
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and juicy, and the sauce is the perfect balance of tangy and creamy. I highly recommend this recipe.
Polina Regkli
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The lamb is fall-apart tender and the sauce is incredibly flavorful. I highly recommend this recipe for a special occasion.
Rosa Hernandez
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the tender lamb and the creamy sauce. I will definitely be making this again.
Dr Saleem
[email protected]This is one of the best lamb stews I've ever had. The meat was cooked to perfection and the sauce was rich and flavorful. I will definitely be making this again.
Damarze Matthias
[email protected]The flavors in this dish are amazing! The combination of lamb, yogurt, and nuts is simply divine. I highly recommend this recipe to anyone who loves Middle Eastern cuisine.
Md royal
[email protected]I was pleasantly surprised by how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions and create a delicious meal that my family loved.
Yomn Barkoumi
[email protected]This recipe is a keeper! The lamb was so tender and juicy, and the sauce was the perfect balance of tangy and creamy. I will definitely be making this again.
chiamaka diane
[email protected]I've tried many Mensaf recipes over the years, but this one is by far the best. The instructions were clear and easy to follow, and the end result was a stunning dish that wowed my guests.
Akajiofor Adanna
[email protected]This Mensaf recipe is a true gem! The lamb was fall-apart tender and the sauce was incredibly flavorful. The combination of yogurt, rice, and nuts created a rich and complex dish that was both satisfying and delicious.