Low Sodium Mansaf

Discover an exciting twist on Jordan’s national dish with this Low Sodium Mansaf recipe. Perfect for those watching their salt intake, this traditional lamb and rice dish is reimagined with tender, slow-simmered lamb cooked in a rich, spiced yogurt sauce made with turmeric, cumin, and low-sodium chicken broth. Fluffy brown basmati rice serves as the perfect foundation, while toasted almonds, pine nuts, and fresh parsley add layers of texture and bright flavor. With just the right balance of aromatics like garlic and cardamom, this dish delivers an authentic taste of the Middle East without the extra sodium. Serve it warm on a platter for a visually stunning and heart-healthy centerpiece that’s perfect for gatherings or weeknight dinners.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 2 lbs Lamb shoulder, cubed
• 4 cups Low sodium chicken broth
• 1 large Onion, chopped
• 2 cups Plain Greek yogurt
• 2 cups Water
• 2 tablespoons Cornstarch
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 4 cloves Garlic cloves, minced
• 1 cup Fresh parsley, chopped
• 2 tablespoons Unsalted butter
• 2 cups Brown basmati rice
• 4 cups Water (for rice)
• 0.5 cup Almonds, lightly toasted
• 0.5 cup Pine nuts, lightly toasted
• 1 teaspoon Black pepper
• 5 Cardamom pods

Directions

Step 1

Begin by adding the lamb shoulder cubes to a large pot along with the chopped onion and garlic.

Step 2

Pour in the low sodium chicken broth and add the cardamom pods. Bring the mixture to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low and let simmer gently for about 1.5 hours or until the lamb is tender.

Step 4

While the lamb is cooking, rinse the rice under cold water. In a separate pot, bring 4 cups of water to a boil.

Step 5

Add the rinsed rice along with 1 tablespoon of unsalted butter. Cook until the rice is tender, then remove from heat and keep covered to stay warm.

Step 6

Once the lamb is tender, remove it from the broth and set aside, discarding the cardamom pods.

Step 7

In a medium bowl, whisk the Greek yogurt with water, cornstarch, turmeric, and cumin until smooth.

Step 8

Slowly add the yogurt mixture to the broth in the pot, stirring constantly to prevent curdling. Bring it back to a gentle simmer.

Step 9

Add the cooked lamb back to the pot, allowing it to heat through in the yogurt sauce for about 10 minutes.

Step 10

Taste and season with black pepper as needed. Remember to keep sodium low, so avoid adding salt.

Step 11

On a large platter, serve the rice as the base layer, and top with the lamb and yogurt sauce.

Step 12

Garnish with toasted almonds, pine nuts, and chopped parsley. Serve warm to enjoy the full flavors of low sodium Mansaf.

Nutrition Facts

Serving size	(4773.3g)

Amount per serving	% Daily Value*
Calories	4742.1

Total Fat 321.5g	0%
Saturated Fat 118.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 991.0mg	0%
Sodium 3233.8mg	0%
Total Carbohydrate 195.6g	0%
Dietary Fiber 30.9g	0%
Total Sugars 35.6g
Protein 288.0g	0%

Vitamin D 0IU	0%
Calcium 1681.1mg	0%
Iron 48.0mg	0%
Potassium 7742.1mg	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: 59.9%

Protein: 23.9%

Carbs: 16.2%