Dairy-Free Mansaf

Experience the rich flavors of the Middle East with this Dairy-Free Mansaf, a creative twist on Jordan's beloved national dish. This adaptation removes traditional dairy while preserving the essence of the classic recipe, featuring tender, slow-simmered lamb infused with aromatic spices like turmeric, cardamom, and cinnamon. Coconut yogurt takes center stage, providing a creamy, tangy alternative to fermented yogurt, perfectly balanced with a hint of lemon juice. Served over a bed of fluffy long-grain white rice and garnished with toasted almonds or pine nuts and fresh parsley, this dish is as visually stunning as it is mouthwatering. Perfect for those following a dairy-free diet, this crowd-pleasing recipe combines authenticity with accessibility, making it ideal for family gatherings or adventurous weeknight dinners!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 6 cups water
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cardamom
• 1 bay leaf
• 2 teaspoons salt
• 0.5 teaspoon ground black pepper
• 2 cups plain coconut yogurt
• 2 tablespoons lemon juice
• 2 cups long-grain white rice
• 0.5 cup sliced almonds or pine nuts, toasted
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides, about 8-10 minutes.

Step 2

Remove the browned lamb and set it aside. In the same pot, sauté the onion until translucent, about 5 minutes.

Step 3

Add the garlic and cook for an additional minute until fragrant.

Step 4

Return the lamb to the pot and add the water, turmeric, cinnamon, cardamom, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for about 1.5 hours or until the lamb is tender, occasionally skimming off any foam that forms.

Step 5

In a separate bowl, whisk together the coconut yogurt and lemon juice. Gradually add 1 cup of the hot cooking liquid from the lamb pot into the yogurt, whisking constantly to temper it.

Step 6

Add the tempered yogurt mixture back into the pot with the lamb. Stir gently to combine, and let it simmer for another 15 minutes.

Step 7

While the lamb and yogurt are simmering, cook the rice according to package instructions.

Step 8

To serve, spread the cooked rice on a large serving platter. Arrange the lamb pieces over the rice and pour some of the yogurt sauce over the top.

Step 9

Garnish with toasted almonds or pine nuts and fresh parsley before serving.

Nutrition Facts

Serving size	(3575.2g)

Amount per serving	% Daily Value*
Calories	4264.1

Total Fat 292.0g	0%
Saturated Fat 119.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 725.7mg	0%
Sodium 5528.3mg	0%
Total Carbohydrate 184.9g	0%
Dietary Fiber 17.9g	0%
Total Sugars 29.3g
Protein 212.5g	0%

Vitamin D 0IU	0%
Calcium 638.4mg	0%
Iron 29.5mg	0%
Potassium 4094.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 20.2%

Carbs: 17.5%