How to make Mansaf -

A traditional Jordanian dish of mutton cooked with almonds and served with roomali roti and pulao.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton (मटन), Bay leaf (तेज पत्ता )

Cuisine : Other Cuisines

Course : Main Course Mutton

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For more recipes related to Mansaf checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Palak Syun Roasted Leg Of Lamb With Garlic And Rosemary Mutton Khichda Yarchi Curry

Mansaf

Mansaf Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 16-20 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mansaf Recipe

  • Mutton cut into 1½ inch pieces on the bone 750 grams

  • Bay leaf 1

  • Salt to taste

  • Onions sliced 3

  • Ghee 1/4 cup + tablespoon

  • Almonds blanched and peeled 1/4 cup

  • Pinenuts 1/4 cup

  • Hung yogurt 5 tablespo cup

  • Cornflour 3 teaspoons

  • All spice powder 1/2 teaspoon

  • Black pepper powder to taste

  • Cinnamon 2 inches

  • Roomali roti 1 to serve

  • Pulao to serve

Method

Step 1

Heat 8-9 cups water in a deep non-stick pan, add mutton pieces, bay leaf, salt and 1 sliced onion and mix well. Bring to a boil and cook for some time.

Step 2

Heat ¼ cup ghee in a non-stick pan, add almonds and sauté till lightly brown. Add pinenuts and sauté further for a minute. Strain the ghee into a bowl and place the nuts in another bowl.

Step 3

Pour the strained ghee into the same non-stick pan, add remaining sliced onions and sauté till translucent. Add a ladleful of stock from the mutton pan to the onion mixture and mix.

Step 4

Switch off the heat under the pan with mutton and strain the stock into a 3rd bowl.

Step 5

Take 5 tbsps hung yogurt in a 4th bowl, add salt and 1 tsp cornflour and whisk well. Add 4 ladleful of mutton stock and whisk well.

Step 6

Add the mutton to the onions and mix well.

Step 7

Add ¼ tsp all spice powder, black pepper powder and yogurt mixture to the mutton and mix well. Cook till the mutton becomes soft.

Step 8

Take ½ cup hung yogurt in the same bowl, add remaining cornflour, salt, remaining all spice powder and 2 ladleful of mutton stock and whisk well.

Step 9

Heat 1 tbsp ghee in the same deep non-stick pan, add cinnamon, yogurt-allspice mixture and mix well and cook till a little thick.

Step 10

Place roomali roti on a serving platter, pour some mutton gravy on top, place pulao in the center, top with cooked mutton pieces and sprinkle the fried nuts on top. Serve hot with the cooked yogurt-all spice mixture.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.