Whole30 Mansaf

Discover an irresistible twist on traditional Mansaf with this Whole30-approved recipe! Tender lamb shoulder is slow-simmered in a rich and creamy almond yogurt sauce infused with warm Middle Eastern spices like cumin, coriander, and turmeric. This dairy-free and gluten-free rendition swaps out classic ingredients for wholesome substitutions, including blanched almonds and cauliflower rice, making it a perfect meal for those following a Whole30 or paleo lifestyle. Finished with a sprinkle of fresh parsley for a burst of color and flavor, this savory dish delivers hearty, authentic flavor without compromising on health-conscious eating. Serve up this comforting lamb stew for a satisfying dinner that's both nutritious and packed with aromatic goodness!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds lamb shoulder
• 2 tablespoons ghee
• 1 large yellow onion
• 4 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground allspice
• 0.5 teaspoon ground turmeric
• 1 cinnamon stick
• 1 cup blanched almonds
• 6 cups water
• 2 teaspoons sea salt
• 0.5 teaspoon black pepper
• 4 cups cauliflower rice
• 2 tablespoons fresh parsley

Directions

Step 1

Cut the lamb into large chunks, removing any excess fat.

Step 2

In a large pot, heat ghee over medium heat. Add the lamb pieces and brown them on all sides. Remove the lamb and set aside.

Step 3

Chop the onion and mince the garlic cloves. In the same pot, add the onion and garlic, sautéing for about 5 minutes until softened.

Step 4

Add the cumin, coriander, allspice, turmeric, and cinnamon stick to the pot, and stir for another minute until the spices are fragrant.

Step 5

Blend almonds with 2 cups of water in a blender until smooth to create the almond yogurt.

Step 6

Return the lamb to the pot, adding the almond yogurt mixture, the remaining water, salt, and black pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the lamb is tender.

Step 8

During the last 15 minutes of the lamb cooking time, prepare the cauliflower rice as per package instructions or sauté fresh cauliflower rice in 1 tablespoon of ghee until soft.

Step 9

Once the lamb is tender, remove the cinnamon stick, adjust seasoning if necessary, and serve the lamb and sauce over a bed of cauliflower rice.

Step 10

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3133.5g)

Amount per serving	% Daily Value*
Calories	3828.4

Total Fat 291.9g	0%
Saturated Fat 108.6g	0%
Polyunsaturated Fat 0g
Cholesterol 987.2mg	0%
Sodium 5642.0mg	0%
Total Carbohydrate 80.7g	0%
Dietary Fiber 31.7g	0%
Total Sugars 21.7g
Protein 235.8g	0%

Vitamin D 0IU	0%
Calcium 858.1mg	0%
Iron 26.8mg	0%
Potassium 4803.7mg	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: 67.5%

Protein: 24.2%

Carbs: 8.3%