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Slow Cooker Middle Eastern Lamb with Rice (Mansaf)

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In the heart of the Middle East, particularly in Jordan, there exists a dish that is far more than just food; it is a symbol of generosity, hospitality, and national pride. That dish is Mansaf. Revered as Jordan’s national dish, Mansaf is traditionally served on large platters at weddings, celebrations, and important gatherings, where guests gather around to share in its rich flavors and communal spirit . It’s a dish that tells a story of Bedouin heritage, born out of necessity in the desert tribes who needed to preserve food for long journeys, leading to the creation of jameed, a unique dehydrated yogurt that forms the soul of Mansaf

  • Total Time: Approximately 6.5 to 8.5 hours
  • Yield: 6-8 servings 1x

Ingredients

Scale

For the Lamb:

  • 2.5-3 lbs Boneless Lamb Shoulder or Leg: Cut into 2-inch chunks.
  • 1 tbsp Olive Oil: For searing.
  • 1 tsp Salt:
  • ½ tsp Black Pepper: Freshly ground.

For the Jameed Sauce (Laban):

  • 1 (16 oz) package Liquid Jameed: (or 1.5 cups rehydrated jameed, or a substitute of 2 cups plain full-fat Greek yogurt + 1 cup buttermilk + 1 tbsp cornstarch)
  • 1 cup Lamb or Chicken Broth: Low sodium.
  • 1 tsp Turmeric Powder:
  • ½ tsp Ground Cumin:
  • ¼ tsp Ground Cardamom:
  • Salt to taste: (Jameed is salty, so taste before adding more)

For the Aromatic Rice:

  • 2 cups Basmati Rice: Rinsed thoroughly.
  • 3 cups Water or Broth:
  • 1 tbsp Olive Oil or Ghee:
  • ½ tsp Turmeric Powder:
  • ½ tsp Salt:

For Garnish:

  • ¼ cup Toasted Pine Nuts:
  • ¼ cup Toasted Sliced Almonds:
  • Fresh Parsley: Chopped, for garnish.

For Serving:

  • Thin Arabic Bread (Shrak or Markook): (Optional, for lining the platter)

Instructions

  1. Prepare and Sear Lamb: Pat the lamb chunks thoroughly dry with paper towels. Season generously with salt and pepper. Heat 1 tbsp olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the lamb in batches for 3-5 minutes per side until deeply browned. Transfer the seared lamb to the slow cooker.
  2. Prepare the Jameed Sauce:If using Liquid Jameed: Whisk the liquid jameed with 1 cup lamb or chicken broth, turmeric, cumin, and cardamom in a bowl until smooth. Taste for saltiness before adding more.If using Jameed Substitute: In a bowl, whisk together the Greek yogurt, buttermilk, and cornstarch until completely smooth. Stir in the turmeric, cumin, and cardamom. Taste for saltiness.
  3. Add Sauce to Slow Cooker: Pour the prepared jameed sauce over the seared lamb in the slow cooker. Stir gently to ensure the lamb is mostly submerged.
  4. Slow Cook: Cover and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the lamb is incredibly tender and easily pulls apart with a fork. The sauce should be gently simmering and thickened.
  5. Prepare the Rice: About 30-40 minutes before the lamb is done, prepare the rice. Heat 1 tbsp olive oil or ghee in a medium saucepan over medium heat. Add the rinsed basmati rice, turmeric, and salt. Stir for 1 minute. Add 3 cups water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and rice is fluffy. Let stand for 5 minutes, then fluff with a fork.
  6. Assemble and Serve: Traditionally, a large platter is lined with thin Arabic bread (shrak). Spoon the fluffy yellow rice over the bread. Arrange the tender lamb pieces on top of the rice. Ladle a generous amount of the warm jameed sauce over the lamb and rice. Garnish generously with toasted pine nuts, toasted sliced almonds, and fresh chopped parsley. Serve immediately, with extra jameed sauce on the side.

Notes

  • Jameed Authenticity: For the most authentic Mansaf, seek out liquid jameed from Middle Eastern markets. If using hard jameed balls, they must be soaked and rehydrated according to package directions before use.
  • Preventing Curdling (Yogurt Substitute): If using the Greek yogurt/buttermilk substitute, ensure the yogurt is full-fat and whisked with cornstarch. Add it to the slow cooker with the lamb, and avoid lifting the lid too frequently during cooking to maintain a consistent temperature, which helps prevent curdling.
  • Searing is Key: Don’t skip searing the lamb. This crucial step creates a rich, caramelized crust that adds immense depth of flavor to the final dish.
  • Serving Tradition: Mansaf is traditionally eaten communally, using the right hand. Guests gather around the platter, tearing off pieces of bread and lamb, and scooping up rice and sauce.
  • Make Ahead: The lamb and jameed sauce can be made a day in advance and gently reheated. Prepare the rice fresh just before serving.
  • Author: Elle
  • Prep Time: 30 minutes
  • Cook Time: 6-8 hours (Low) or 3-4 hours (High)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Jordanian, Middle Eastern
  • Diet: Gluten-Free

Find it online: https://slowcookerrecipes.us/slow-cooker-middle-eastern-lamb-with-rice-mansaf/