Mansaf

• Meat

  • 1 Mutton

• Produce

  • 1 Bay leaf
  • 1 Onions sliced2, medium

• Baking & Spices

  • 1/2 powder tsp All-spice
  • 1 Black pepper, Powder
  • 1 inch Cinnamon
  • 3 tsp Cornstarch
  • 1 Salt

• Nuts & Seeds

  • 1/4 blanched and peeled cup Almonds
  • 1/4 cup Pinenuts

• Dairy

  • 5/16 cup Ghee
  • 13 tbsp Hung yogurt

• Other

  • Pulao for serving
  • Roomali roti for serving

Found on hungryforever.com

Description

Directions

• Heat 8-9 cups water in a deep non-stick pan, add mutton pieces, bay leaf and salt and mix well. Bring to a boil.
• 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 and place the nuts in a bowl.
• Heat the strained ghee in the same non-stick pan, add onions and sauté till translucent, add ladleful of stock from the mutton pan.
• Switch off the heat under the pan with mutton and strain the stock.
• Add mutton pieces to the pan with ghee and mix well.
• Mix 5 tbsps hung yogurt with salt and 1 tsp cornstarch in a bowl. Add 4 ladleful of mutton stock and whisk well.
• Add ¼ tsp all spice powder, black pepper powder and yogurt mixture to the mutton and mix well. Cook till the mutton becomes soft.
• Take ½ cup hung yogurt in a bowl, add remaining cornstarch, salt, remaining all spice powder and 2 ladleful of mutton stock and whisk well.
• Heat 1 tbsp ghee in another deep non-stick pan, add cinnamon, yogurt-allspice mixture and mix well. Add 2-3 ladleful of mutton stock and mix well. Add pepper powder and mix well. Add remaining mutton stock and cook till the mixture thickens. Transfer into a serving bowl.
• Place roomali roti on a serving platter, pour the mutton gravy on top, place pulao in the center, top with cooked mutton pieces and sprinkle the fried nuts. Serve hot with the cooked yogurt-all spice mixture.