Lamb in Yogurt Sauce/Mansaf (Jordan)
Ingredients :
· 1 lb. lean lamb, cut into bite-sized chunks*
· 1 onion, chopped
· 3/4 tsp. salt
· 1/4 tsp. pepper
· 1.5 c. medium or long-grain rice
· 1/4 c. (1/2 stick) butter
· 3 c. hot water
· 1 tsp. salt
· 2 c. plain yogurt
· 4 to 6 pieces pita or other flat bread
How To Make :
· Place lamb in a large saucepan or stockpot with chopped onions and enough water to cover. Bring to a simmer, add salt and pepper, and cover. Simmer 1 hour, or until meat is cooked all the way through.
· When lamb has cooked about 40 minutes, prepare rice. Rinse rice in water until water runs almost clear. In a saucepan or a wide, deep skillet, heat butter over medium heat until melted. Add rice, stirring well to coat grains with butter, and raise heat to high. Cook 3 to 4 minutes. Add hot water and salt and bring to a boil. Reduce heat to medium, cover, and cook 15 to 20 minutes, or until all water has been absorbed. Turn off heat and leave rice covered to steam.
· Remove lamb from heat and carefully scoop out and reserve about 1 c. of cooking water.
· Place yogurt in a blender and blend on a low setting to make the yogurt runnier. If necessary, add a little bit of the reserved cooking water until the yogurt has the consistency of a creamy sauce.
· Place yogurt in a second saucepan or pot and bring to a boil, stirring frequently. Try to always stir in the same direction. Reduce heat and simmer 10 to 15 minutes longer, stirring occasionally.
· Carefully drain lamb and onions. Add yogurt sauce to stockpot with lamb and stir well. Cook 10 to 15 minutes more, or until sauce is thick.
· Cover a large serving platter with flat bread in a single layer and pour a small amount of yogurt sauce over the bread. Pile the rice on top of the bread, pour lamb and yogurt over rice, and serve hot.
Preparation time: 15 minutes Cooking time: 1.5 to 2 hours Serves 4 to 6