Australian lamb mansaf

Australian lamb mansaf



Prep Time

10 mins

Cook Time

65 mins


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


  • 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.
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