Low Fat Mansaf

Delight in a healthier twist on a classic Middle Eastern favorite with this Low Fat Mansaf recipe! Retaining all the iconic flavors of traditional mansaf, this lightened version features tender lean lamb simmered in a creamy, low-fat yogurt sauce infused with earthy jameed powder, aromatic turmeric, and a hint of cardamom. Served over a bed of fluffy basmati rice and soft pita bread, and garnished with roasted almonds and fresh parsley, it’s a satisfying yet guilt-free treat. Perfect for creating a flavorful, wholesome meal for the whole family, this low-fat mansaf delivers on both authenticity and nutrition. Enjoy a comforting, crowd-pleasing dish without compromising on your health goals!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams Lean lamb, cubed
• 1 medium Onion, chopped
• 750 grams Low-fat yogurt
• 2 tablespoons Cornstarch
• 500 milliliters Water
• 50 grams Jameed powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cardamom
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 whole Bay leaf
• 2 tablespoons Fresh parsley, chopped
• 50 grams Sliced almonds
• 2 tablespoons Olive oil
• 4 pieces Pita bread
• 250 grams Basmati rice

Directions

Step 1

Begin by rinsing the basmati rice under cold water until the water runs clear. Set aside and let it soak for about 20 minutes.

Step 2

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the lean lamb cubes to the pot and brown them on all sides. This should take about 8-10 minutes.

Step 4

Pour 500 milliliters of water into the pot with the lamb and onions. Add the bay leaf and bring to a boil. Reduce the heat to low, cover, and let simmer for 45 minutes.

Step 5

In a blender, combine the low-fat yogurt, cornstarch, and jameed powder. Blend until smooth and well combined.

Step 6

Pour the yogurt mixture into a large saucepan over medium heat. Stir continuously until the mixture starts to thicken and begins to boil gently.

Step 7

Add the turmeric, cardamom, salt, and black pepper to the yogurt sauce. Stir well to incorporate the spices.

Step 8

Once the lamb is tender, remove the bay leaf, and then gradually add the yogurt sauce to the pot with the lamb. Stir well to ensure the lamb is fully coated. Let this cook on low heat for an additional 15 minutes.

Step 9

While the mansaf is simmering, cook the basmati rice. Drain the soaking water, and in a separate pot, add the rice with 1 tablespoon of olive oil and cook for about 15 minutes or until soft and fluffy.

Step 10

In a small pan, dry-roast the sliced almonds until golden brown. Remove from heat and set aside.

Step 11

To serve, tear the pita bread into pieces and layer it in a large platter. Place the cooked rice over the bread, and then top with the lamb and yogurt sauce.

Step 12

Garnish the mansaf with roasted almonds and fresh parsley before serving.

Nutrition Facts

Serving size	(2499.4g)

Amount per serving	% Daily Value*
Calories	3555.4

Total Fat 180.8g	0%
Saturated Fat 61.1g	0%
Polyunsaturated Fat 5.1g
Cholesterol 474.6mg	0%
Sodium 5018.6mg	0%
Total Carbohydrate 310.6g	0%
Dietary Fiber 25.4g	0%
Total Sugars 72.2g
Protein 198.4g	0%

Vitamin D 419.6IU	0%
Calcium 2231.3mg	0%
Iron 24.0mg	0%
Potassium 4718.7mg	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: 44.4%

Protein: 21.7%

Carbs: 33.9%