Skip to content

Meat, Maghreb and Middle East

Mansaf (Jordanian lamb and yogurt stew)

Mansaf is a Jordanian dish of lamb simmered in a yogurt sauce, served over pita bread and rice. For 4 people, it takes about 1h50 and a medium skill level, at a cost of €3.80 per person. Success depends on the yogurt sauce, which needs to be stabilized and heated very gently so it never splits.

Tonight, Jordanian mansaf, tender lamb simmered in a yogurt sauce, served over rice and bread, topped with toasted almonds and pine nuts.

Mansaf (Jordanian lamb and yogurt stew)
Total time
1 h 50
Difficulty
Medium
Cost per person
€3.80
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The lamb simmers slowly until it falls apart, then it joins a tangy yogurt sauce scented with cardamom. The turmeric rice and pita bread soak up that sauce, while toasted almonds and pine nuts add real crunch to every bite. It's a generous, layered dish meant to be shared straight from a big platter at the center of the table.

This is a Sunday dish, or one for a special occasion, when you have time to watch the lamb cook and then the sauce come together. It works well for guests, since the platter looks striking and gets passed around for everyone to share. With its yogurt sauce and warm spices, mansaf will especially please people already familiar with Middle Eastern flavors.

The ingredients

4 people

Butcher

  • Lamb shoulder 900 g

Dairy

  • Plain Greek yogurt 600 g
  • Butter 30 g

Pantry

  • Long grain riceoften in the pantry 300 g
  • Almonds 60 g
  • Pine nuts 40 g
  • Cornstarchoften in the pantry 1 tbsp
  • Cardamom podsoften in the pantry 3
  • Turmericoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Pita bread 4

Fruits and vegetables

  • Onion 2

Allergens Lactose, Gluten, Tree nuts

The step by step recipe

  1. Cook the lamb in water with the onion, cardamom, salt, and pepper until tender. 1 h 15

    Skim the surface during the first few minutes for a clear broth.

  2. Whisk the yogurt with the dissolved cornstarch, pour into a saucepan, and heat while stirring in one direction only. 10 min

    Always stir the same way to keep the yogurt from splitting.

  3. Add the lamb and a little of the broth to the yogurt sauce and let it simmer gently. 15 min

    Keep the heat very low, boiling would curdle the yogurt.

  4. Cook the rice with the turmeric and a little butter, covered. 12 min

    Rinse the rice well beforehand, it turns out fluffier.

  5. Lay pita bread at the bottom of the platter, add the rice and the lamb, spoon over the sauce, and scatter with toasted almonds and pine nuts.

    Toast the nuts in butter in a skillet just before serving.

Our tips to get it right

  • Pick a thick, full fat Greek yogurt, a low fat one is more likely to split during cooking.
  • Save the lamb's cooking broth, it loosens the sauce and can also flavor the rice if you stir a ladle into it.
  • Toast the nuts right before serving, they lose their crunch if they sit around too long.

The variations

  • Swap the lamb shoulder for lamb neck or boneless leg, both stay tender after a long simmer.
  • For a vegetarian version, replace the lamb with roasted root vegetables like carrot and parsnip, and use vegetable broth instead.
  • To save time, use leftover cooked lamb, you'll only need to make the yogurt sauce and the rice.

What to serve it with

  • A cucumber and fresh mint salad
  • A hot cup of mint tea
  • Raw vegetables with a squeeze of lemon

Storage

Mansaf keeps for 2 to 3 days in the fridge in a sealed container, ideally with the lamb, sauce, and rice stored separately. The yogurt sauce doesn't freeze well, it tends to separate once thawed. Reheat gently over low heat, stirring, without letting it boil, so the yogurt doesn't split.

Questions about this dish

Why did my yogurt sauce split?

Yogurt curdles when it's heated too fast or too hard. Always stabilize it with cornstarch and an egg white first, then heat it very gently, stirring in one direction only.

Can you make mansaf ahead of time?

You can cook the lamb and its broth a day ahead, then make the yogurt sauce just before serving. Rice turns out better cooked the same day, it stays fluffier.

What bread can I use instead of pita?

A flatbread like Lebanese bread or a flour tortilla works just as well, it simply needs to soak up the sauce. Avoid anything too thick, the center will stay dry.

Can I swap the almonds and pine nuts?

Yes, toasted cashews or hazelnuts give the same crunch. Stick with a mix of two nuts so the texture stays varied.

How long does it take to make a Jordanian mansaf with lamb?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Jordanian mansaf with lamb?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Jordanian mansaf with lamb cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten, tree nuts. Always check the labels of the products you buy.

Maghreb and Middle Eastern cuisine

See all

Recipes with lamb

See all