A delightful take on the traditional Jordanian Mansaf, this recipe combines tender lamb with a creamy yogurt sauce, served over rice and garnished with nuts and herbs.
Soak the lamb in water in the refrigerator for 4-8 hours to remove impurities.
Soaking the lamb helps to tenderize it and remove excess blood.
Heat a skillet over medium-high heat, add some clarified butter, and brown the lamb on all sides.
Ensure the skillet is hot before adding the lamb to achieve a good sear.
Add water to the skillet to cover the lamb, season with salt and pepper, and simmer for 1 hour.
Cover the skillet to retain moisture while simmering.
In a saucepan, whisk yogurt with an egg white and salt, then heat gently while stirring constantly until thickened.
Stir in one direction to prevent the yogurt from curdling.
Combine the yogurt sauce with the lamb and simmer for an additional 15 minutes.
Taste and adjust the seasoning before serving.
Toast the pine nuts in a small skillet until golden brown.
Stir frequently to prevent burning.
Arrange flatbread on a serving tray, top with cooked rice, and create a well in the center.
Brush the flatbread with melted butter for added flavor.
Place the lamb and sauce in the well, garnish with toasted nuts and parsley, and serve.
Serve immediately to enjoy the dish at its best.
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