Jordanian Lamb Stew

    1 hour 10 minutes

    Jordan's national dish is 'mensaf,' a kind of lamb stew made with goat's milk. It is made on special occasions and traditionally eaten with your hands.

    12 people made this

    Serves: 8 

    • 4 tablespoons olive oil
    • 1 kg boneless lamb shoulder, cubed
    • 8 cups (2 litres) water
    • 2 cups (300g) uncooked white rice
    • 1/4 cup pine nuts
    • 6 pita bread rounds
    • 1 cup salted goat's milk

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Place 1 tablespoon olive oil into a pressure cooker over medium-high heat. Add the lamb and cook until evenly browned on all sides. Remove the lamb. Add cooking rack; place lamb on rack. Pour in 4 cups water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
    2. Remove pressure cooker from heat and allow pressure to drop on its own. Remove lamb, separate meat from bones and keep warm. Discard bones. Pour pan broth into a bowl and set aside.
    3. Meanwhile, place remaining four cups water, 1 tablespoon olive oil and rice into a saucepan; bring to a boil over medium-high heat. Stir, reduce heat, cover and simmer until all moisture is absorbed, about 20 minutes.
    4. Place remaining 2 tablespoons olive oil into a frypan over medium heat. Stir in the pine nuts; cook and stir until deep brown, about 5 minutes.
    5. Pour 2 cups of the reserved broth into a large pan. Pour in the goat's milk. Add the lamb to the milk mixture. Simmer over medium heat allowing the lamb to absorb some of the liquid, about 30 minutes.
    6. To serve, arrange the pita breads over the bottom of a large platter. Spoon rice over the bread. Place the lamb on top of the rice and drizzle with any remaining milk mixture. Sprinkle pine nuts over the top.

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    Reviews in English (7)


    Very good. I just have a couple tweaks. I added a few pods of cardamom and a chopped onion to the lamb, and strained the broth after the lamb finished cooking. Instead of jameed el-kasih (VERY hard to find), I used a large tub of whole fat yogurt (blended with abt a tbsp of cornstarch) with the broth, and served it with saffron rice with toasted almonds and pine nuts. Absolutely delish!!  -  20 Jun 2008  (Review from Allrecipes USA and Canada)


    If you don't have goat's milk, use yogurt mixed with some whole milk to thin it out.  -  17 Nov 2008  (Review from Allrecipes USA and Canada)


    thanks Nova for the recipe.I love mansaf but jameed al kaseeh is not that good .I usually bring real jameed from jordan when i go to visit.thanks again  -  20 Nov 2007  (Review from Allrecipes USA and Canada)