• 1 kg of lamb meat (preferably bone-in), cut into chunks
  • 2 cups of plain yogurt
  • 3 cups of water
  • 2 cups of long-grain rice
  • 1 large onion, finely chopped
  • 4 tablespoons of ghee (clarified butter) or vegetable oil
  • 1 tablespoon of ground cumin
  • 1 teaspoon of ground cardamom
  • 1 teaspoon of ground turmeric
  • Salt to taste
  • Chopped fresh parsley or cilantro for garnish (optional)


  1. In a large pot, heat the ghee or vegetable oil over medium heat.
  2. Add the chopped onion and sauté until it becomes soft and golden brown.
  3. Add the lamb meat to the pot and brown it on all sides.
  4. Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and let the meat simmer for about 1 to 1.5 hours, or until it becomes tender.
  5. While the meat is cooking, rinse the rice thoroughly under cold water until the water runs clear. Drain the rice and set it aside.
  6. In a separate bowl, whisk the plain yogurt until smooth.
  7. Once the meat is tender, remove it from the pot and set it aside. Reserve the cooking liquid.
  8. In the same pot, add the rice to the reserved cooking liquid. If needed, add more water to ensure there is enough liquid to cook the rice. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let the rice cook for about 20-25 minutes, or until it is cooked and fluffy.
  9. In a small bowl, mix together the ground cumin, cardamom, turmeric, and salt.
  10. In a serving dish, arrange the cooked rice as the base. Place the tender lamb meat on top of the rice.
  11. Pour the whisked yogurt over the meat and rice, evenly covering the dish.
  12. Sprinkle the spice mixture over the yogurt layer.
  13. Optionally, garnish with chopped parsley or cilantro for added freshness.
  14. Serve the Mansaf hot as a centerpiece dish, traditionally eaten using your hands. It is common to accompany Mansaf with Arabic bread and a side of pickles or a fresh salad.

Enjoy your delicious Jordanian Mansaf!



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