|Prep time||40 minutes|
|Cook time||180 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Steep the saffron in 250ml of water and leave at room temperature for at least 3 hours or preferably overnight.
Soak the rice in cold water for at least 30 minutes before rinsing until the water runs clear.
Slice the brown onions into 1cm thick rounds. Whisk the sumac, 1 tsp of salt, vinegar and 250ml of olive oil together and pour over the onions. Refrigerate for 2 hours or overnight.
To make the lamb, heat 2tbsp of oil over a high heat in a large non-stick frying pan and brown the lamb on all sides. Transfer to a large pot and cover with 750ml of water.
Peel and quarter the onion and add the quarters to the pot along with the whole cloves, cardamon pods, cinnamon stick, allspice, bay leaves and 1tsp of salt. Bring to a boil before lowering the heat to a gentle simmer. Cook for 30 minutes. Drain the liquid from the lamb using a sieve, reserving the liquid. Place the lamb back in the pot along with half the liquid, yoghurt, 1tsp of salt and corn flour. Cook for 1-2 hours or until tender.
To cook the rice, place the rice, 195g of salt, saffron water and the remaining 250ml of water in a medium pot over a medium-high heat. Bring to boil and lower the heat to a gentle simmer and cook for 10-15 minutes, or until the water has evaporated. Dot the ghee over the rice and place the lid on the pot and set aside for 5 minutes.
To make the crispy flatbread, heat a large non-stick griddle pan. Brush the flatbreads with 2 tbsp of oil and toast in the griddle pan until golden and brown. Sprinkle with the sea salt flakes.
Toast the pine nuts in a dry pan.
Fluff the rice and place in a serving bowl, along with the lamb and the yoghurt sauce. Sprinkle over the pine nuts.
Roughly chop the coriander and mint. Serve the mansaf topped with the herbs and marinated onions with crispy flatbreads on the side.