How long does it take to make Jordanian Mansaf (Lamb with Jameed)?

About 2 hours 30 minutes in total: 30 minutes of prep and 2 hours of cooking.

How many servings does this Jordanian Mansaf (Lamb with Jameed) recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Jordanian Mansaf (Lamb with Jameed) recipe come from?

It was shared on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Jordanian Mansaf – 150-Minute Recipe

Name: Jordanian Mansaf – 150-Minute Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1/2-2 kilogram bone‑in lamb shoulder; 1.5 teaspoon salt; 2 tablespoon olive oil or ghee; water; 10 cardamom pods; 5 bay leaves; 1 cinnamon stick; 1 tablespoon black peppercorns; 0.25 teaspoon turmeric; 2 teaspoon salt; 3 cup medium‑grain rice (Egyptian rice); 3 cup prepared lamb stock or water; 500 gram liquid jameed; 2 tablespoon cornstarch; 2 cup prepared lamb stock; 2 large pieces thin flatbread (markook); 0.5 cup blanched almonds; 0.5 cup parsley

A traditional Jordanian dish featuring tender bone‑in lamb cooked in a rich jameed (fermented yogurt) sauce, served over fragrant rice and flatbread. The dish is finished with toasted almonds and fresh parsley for crunch and brightness.

From: Instagram(view original)

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Prep Time

30 min

Cook Time

2 hr

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

2 hr 30 min estimated total time for 6 servings.

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Dinner Middle Eastern Lamb Traditional

Ingredients

0.5 kilogram bone‑in lamb shoulder
1 1/2 teaspoon salt
2 tablespoon olive oil or ghee
water
10 cardamom pods
5 bay leaves
1 cinnamon stick
1 tablespoon black peppercorns
2 tablespoon olive oil or ghee
1/4 teaspoon turmeric
2 teaspoon salt
3 cup medium‑grain rice (Egyptian rice)
3 cup prepared lamb stock or water
500 gram liquid jameed
2 tablespoon cornstarch
2 cup prepared lamb stock
2 large pieces thin flatbread (markook)
1/2 cup blanched almonds
1/2 cup parsley

Instructions

1
Season the lamb pieces with 1½ teaspoons of salt. In a large pot over medium heat, add 2 Tbsp olive oil (or ghee) and sear the lamb for 2–3 minutes per side until lightly golden.
2
Add enough water to fully cover the lamb, then add the cardamom pods, bay leaves, cinnamon stick, and black peppercorns. Bring to a boil, cover, and simmer on medium heat for 1½ hours, or until the meat is tender. (If using an Instant Pot, pressure‑cook for 40 minutes after searing.)
3
When the lamb is done, strain the broth and set the meat aside. Reserve at least 3 cups of the lamb stock for the rice and 2–3 cups for the jameed sauce; supplement with water if needed to reach a total of 5 cups.
4
In a medium pot, heat 2 Tbsp olive oil (or ghee) with 2 tsp salt and ¼ tsp turmeric. Add the soaked rice, stir to coat, then pour in the 3 cups of reserved lamb stock. Bring to a boil over medium‑high heat, then reduce to low, cover, and cook for 20 minutes. Fluff with a fork and keep covered with a clean towel to retain steam.
5
In a blender, combine the liquid jameed, 2 cups of the reserved lamb stock, and 2 Tbsp cornstarch; blend until smooth.
6
Transfer the blended jameed mixture back to the pot used for the lamb, bring to a gentle boil over medium heat, and simmer for 5 minutes. Gradually add more broth (or water) until the sauce reaches a soupy consistency.
7
Return the cooked lamb pieces to the jameed sauce and simmer together for 10 minutes on medium heat, stirring occasionally; do not let the mixture boil vigorously.
8
To serve, spread the markook flatbread on a large platter, spoon a layer of jameed sauce over it, then add the cooked rice. Top with the lamb pieces, more sauce, and garnish with toasted almonds and chopped parsley. Serve hot.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Reserve stock for later steps

After cooking the lamb, set aside at least 3 cups of the broth for the rice and 2–3 cups for the jameed sauce before discarding the rest.

Cover rice while it rests

Once the rice is cooked, keep it covered with a clean towel to retain steam before serving.

Blend jameed with cornstarch before heating

Combine liquid jameed, 2 cups reserved stock, and cornstarch in a blender, then return the smooth mixture to the pot before simmering.

Avoid vigorous boiling of the final sauce

When the lamb returns to the jameed sauce, simmer on medium heat and stir occasionally, but do not let it boil vigorously.

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