MANSAF

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Mansaf ... Mansaf.jpg

Consists Of:
•2 Kilo lamb shoulder
•water
•salt
•freshly ground paper
•¼ cup clarified butter
•¼ cup pine nuts
•1 1/2 large onion, chopped
•1 1/2 teaspoons turmeric
•1 ½ teaspoon allspice
•1 small piece cinnamon bark
•2 cups yogurt
•1 egg white
•2 teaspoons corn flour

To make it.. follow the steps...

  • Place yogurt in a heavy-based pan
  • Beat egg white with a fork until frothy and blend into yogurt with corn flour and 2-teaspoon salt. Stir in the same direction until thoroughly combined.
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* Place pan over medium heat and stir constantly with a wooden spoon.
  • Heat until it begins to boil, stirring continuously in the same direction.
  • Lower heat and leave to boil gently, uncovered, for 3-5 minutes until thick.
  • Cut shoulder into even-sized pieces.
  • Place lamb in a pan and cover with cold water.
  • Bring slowly to boil. Skimming is required. When well skimmed and boiling, add salt and paper to taste. Cover and boil gently for 30 minutes.
  • Heat butter in frying pan and add pine nuts. Fry until golden and remove pine nuts to a plate, draining butter back into the pan.
  • Add onion to pan and fry gently until transparent. Stir in turmeric, allspice and cinnamon bark and cook for farther 2 minutes.
  • Add this mixture to the boiling lamb.
  • After lamb has been cooking for 1 hour, remove lid and let liquid reduce until it half covers lamb.
  • When reduced, add Yogurt sauce, shaking pan to blend it with liquid. Let Mansaf boil gently on low heat until lamb is tender and sauce is thick.
  • Serve hot with plain rice and sprinkle with the browned pine nuts.