* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
Vitamina A
0 µg
0 %*
Vitamina B6
0 mg
0 %*
Vitamina C
0 mg
0 %*
**NRVs: Nutrient Reference values for one portion.
Información nutricional
Por 100g
Por Ración (g)**
Valor energético:
0 Kcal / 0 KJ
0 Kcal /0 KJ
Grasas:
0
0
De las cuales saturadas:
0
0
Hidratos de carbono:
0
0
De los cuales azúcares:
0
0
Fibra:
0
0
Proteína:
0
0
Sal:
0
0
*** This recipe contains 4 portions, the values correspond to one portion.
Today we travel to… Jordan! Mansaf is one of the traditional Jordanian dishes made from rice, lamb stew, yogurt, spices and nuts such as almonds or pinions.
Ingredients
500 g. Montsià Extra Rice
1 kg. boneless lamb
1 onion
200 g. pinions
2 l. liquid yogurt
1 tablespoon curry
1 tablespoon nutmeg
½ tablespoon cinnamon
½ tablespoon black pepper
½ tablespoon cardamom
extra virgin olive oil
salt
0/12 Ingredients
0/7 Instructions
Instructions
In a pan over low heat, toast the pinions and almonds a little for a couple of minutes, and set aside.
Finely chop the onion, and fry in a pot with olive oil.
Once the onion is soft, add the minced lamb, stir and fry for a couple of minutes.
Then add the curry spices, nutmeg, cinnamon, black pepper and cardamom and stir well.
Then add the liquid yogurt and ½ cup of water little by little, stirring very well. Cook for approximately 45 minutes until the lamb is tender.
In an other pot, add the rice with enough water, a teaspoon of salt and cook it for 17 minutes.
Serve by placing the rice on a tray, and on top the cooked lamb with the yogurt sauce, scattering the toasted almonds and pine nuts. And enjoy it!
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