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Jordanian lamb cutlets (mansaf)

Name: Jordanian lamb cutlets (mansaf) recipe
Yield: 6
Ingredients: Pinch of saffron; 160g ghee; 2 onions, finely chopped; 20.00 ml ground turmeric; 1 tsp ground cumin; 1/2 tsp cayenne pepper; 400g basmati rice; 12-16 lamb cutlets (depending on the number of guests you’re serving; 20.00 ml extra virgin olive oil; 200g cashew; 100g pine nut; 4 garlic cloves, crushed; 1/2 bunch coriander (stems and leaves), finely chopped, plus extra sprigs, to serve; 1 tsp cinnamon; 300g zucchini; 500g plain Greek-style yoghurt; 2 garlic cloves, crushed; 2 tsp dry mint; 1/2-1 large green chilli, finely chopped; Finely grated zest and juice of 1 small

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Lamb mansaf — Jordanian lamb cutlets (mansaf) recipe

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by Michael Rantissi

MICHAEL RANTISSI, CHEF

Apr 18, 2024

"Lamb is extremely expensive back home, so lamb cutlets are a luxury. When eating cutlets, you know you’re celebrating." – Michael Rantissi

Pinch of saffron
2/3 cup (160g) ghee
2 onions, finely chopped
1 tbs ground turmeric
1 tsp ground cumin
1/2 tsp cayenne pepper
2 cups (400g) basmati rice
12-16 lamb cutlets (depending on the number of guests you’re serving
1 tbs extra virgin olive oil
1 1/3 cups (200g) cashews, roughly chopped
2/3 cup (100g) pine nuts
4 garlic cloves, crushed
1/2 bunch coriander (stems and leaves), finely chopped, plus extra sprigs, to serve
1 tsp cinnamon

Yoghurt dressing

1 (300g) large zucchini, coarsely grated
500g plain Greek-style yoghurt
2 garlic cloves, crushed
2 tsp dry mint
1/2-1 large green chilli, finely chopped
Finely grated zest and juice of 1 small

Method

1.

Place the saffron in a small bowl with 1/4 cup (60ml) lukewarm water. Set aside
2.

Melt half the ghee in a large saucepan over medium heat. Add onion, dry spices and 1/2 tsp fine salt and cook, stirring often, for 3 minutes. Add the rice and stir for 1 minute until well coated. Add 3 cups (750ml) water and the saffron water and bring to the boil. Put a folded tea towel on the top of the saucepan, add the lid and then reduce the heat to low. Cook for 18 minutes. Remove from heat and rest with lid on for 5-10 minutes.
3.

Meanwhile, season cutlets with oil, salt flakes and freshly ground black pepper. Cook on a preheated barbecue or chargrill pan for 3-4 minutes each side. Set aside, loosely covered, to rest.
4.

Place remaining ghee in a frypan over high heat. Once melted, reduce heat to medium-low and add the cashews. Cook, stirring occasionally, for 4 minutes. Add the pine nuts and toast, stirring often, for 2-3 minutes. Add the garlic and cook, stirring often, for 1-2 minutes. Remove with a slotted spoon and set aside. Season with salt flakes.
5.

For the dressing, place the zucchini in a medium bowl. Add 1 tsp fine salt and mix to combine, then set aside for 15 minutes. Using hands, squeeze out as much liquid as possible. Transfer drained zucchini to a medium bowl. Add remaining ingredients. Stir to combine and check seasoning.
6.

Transfer rice to a large serving bowl. Stir through chopped coriander and 3/4 of the garlic nuts. Arrange the cutlets on the rice and sprinkle with remaining garlic nuts and extra coriander. Drizzle with some yoghurt dressing and serve remaining alongside.

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Recipe Notes

"Cutlets can be cooked before the rice. Just cook them for 1 minute each side and set aside. When ready to serve, heat oven to 200°C/180°C fan-forced and warm cutlets for 3 to 4 minutes."