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Lamb Mansaaf

Lamb Mansaaf
Prep Time
30 Mins
Cook Time

1 Hour

Place lamb in a large pan and cover with water.Bring to a boil, season with salt and pepper, cover and simmer for about 30 minutes.
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  • Lamb Shoulder cut in 6 large pieces 1 kg
  • Clarified butter 1/4 cup
  • Pine nuts 1/4 cup
  • Onion finely chopped 1
  • Turmeric 1/2 tsp
  • Ground allspice 1/2 tsp
  • Cinnamon stick 1
  • Salt and pepper to taste
  • For laban musthoukh:
  • Laban 2 cups
  • Egg white 1
  • Corn flour 2 tsp
  • Salt to taste

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Cooking Directions

  1. Place lamb in a large pan and cover with water.

  2. Bring to boil, season with salt & pepper, cover & simmer for about 30 minutes.

  3. Meanwhile, melt butter in a frying pan and saute onion until translucent.

  4. Add turmeric, all spice and cinnamon and cook for 2 minutes.

  5. Add the onion mixture to the lamb.

  6. Stir and keep aside.

  7. For laban mutboukh:

  8. Pour yoghurt in a heavy pan.

  9. Blend egg white with cornflower and add salt.

  10. Add this mixture to the yoghurt, stirring constantly.

  11. Lower the heat and let it simmer uncovered for about 3-5 minutes or until thickened.

  12. When lamb in cooked, remove the lid.

  13. Reduce sauce till thick, then pour laban muthboukh over.

  14. Shake the pan instead of stirring to blend.

  15. Simmer over low heat until the lamb is tender and sauce is thickened.

  16. Adjust seasoning and remove cinnamon. Serve.

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