Mansaf

Ingredients list for Mansaf

• 750 grams Mutton cut into 1½ inch pieces on the bone
• 1 Bay leaf
• to taste Salt
• 3 Onions sliced
• 1/4 cup + tablespoon Ghee
• 1/4 cup Almonds blanched and peeled
• 1/4 cup Pinenuts
• 5 tablespo cup Hung yogurt
• 3 teaspoons Cornflour
• 1/2 teaspoon All spice powder
• to taste Black pepper powder
• 2 inches Cinnamon
• 1 to serve Roomali roti
• to serve Pulao

Method

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.
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.
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.
4. Switch off the heat under the pan with mutton and strain the stock into a 3rd bowl.
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.
6. Add the mutton to the onions and mix well.
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.
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.
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.
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.

Nutrition Info