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MEAT |
AUSTRALIAN LAMB MANSAF
BY AUSTRALIAN BEEF & LAMB
aussiebeeflambme
Serves 4-6 | Preparation time 10 mins | Cooking time 65 min
INGREDIENTS |
- 700g Australian Lamb Pieces, diced
- 1 large Onion, finely diced
- 1-2 tbsp Garlic
- 1-2 Bay Leaves
- 2 tsp Whole Black Pepper
- 8-10 pods Cardamom
- 2-3 Cinnamon Sticks
- 3 cups Yoghurt
- 1 tbsp Arrowroot Powder
- 2 tbsp Pepper
- 3 tbsp Ghee
- ½ cup Almonds
- ½ cup Pine Nuts
- 1 tbsp Saffron
- 2 cups Rice
- 1.5l Water
- 1 large Saj Bread
- ½ cup Parsley
- ¼ cup Currant
- Salt to taste
PREPARATION |
-
- Place the pressure cooker on the stove & preheat it.
- Add ghee then the chopped onions and garlic then mix.
- Add Aussie lamb, water, bay leaf, a pinch of black pepper, cardamom & cinnamon then let cook.
- In a separate pot, add 1 tbsp of ghee, pre-soaked rice, 3-4 cardamoms.
- Mix saffron with hot water and add it to the rice & mix very well.
- Add a generous pinch of salt and hot water.
- When the water comes to a boil, lower it and cover the rice to let cook.
- In a separate pan add 1 tbsp of ghee, let it warm up and toss ½ cup almonds and ½ cup of pine nuts to roast.
- Separate the meat from the stock.
- Mix the arrowroot powder with the yoghurt then add the mixture to the lamb stock and mix well.
- Line a dish with the saj bread and layer it with the saffron rice then the lamb.
- Pour the yoghurt sauce onto the rice and lamb then garnish it with parsley, almonds, pine nuts & currants.