Jordanian Mansaf with Naeemi lamb leg and Naeemi lamb mixed with bone

Serves: 8–10 people

Ingredients

• Naeemi thigh : 1.2–1.5 kg + Naeemi formed with bone: 1 kg

• Jameed: 400–500 g (soaked and diluted)

• Basmati rice: 4 cups

• Ghee: 4–5 kg

• Onion: 1, bay leaf, cardamom, cinnamon

• Toasted nuts (almonds/pine nuts) for serving

• Shrak/Marqouq bread for serving (optional)

Preparation method

(1) Boil the meat with the whole spices until tender, and keep the broth.

(2) Prepare the Jameed sauce: Mix the soaked Jameed and heat it over low heat, stirring until it boils.

(3) Add a portion of meat broth to the jameed and adjust the consistency.

(4) Cook the rice in water/broth with ghee until it is cooked.

(5) Dip the meat pieces in the jameed sauce and save some of the sauce for serving.

(6) Serve the Mansaf: bread (optional), then rice, then meat, then Jameed sauce and nuts.

Chef Meat & More Notes

• Jameed needs a low heat and constant stirring so that it does not clump together.

• Traditionally, it is served in a large dish.

Recipe by Chef Meat & More

Chef Meat and More