Mensaf (jordanian Lamb Stew)

Ingredients

• Servings: 8
• 4 tablespoons olive oil
• 2 pounds boneless lamb shoulder, cut into 2 inch pieces
• 8 cups water
• 2 cups uncooked rice
• 1/4 cup pine nuts
• 6 pita bread rounds
• 1 cup salted goat's milk (jameed el-kasih)

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• place 1 tablespoon olive oil into a pressure cooker over medium-high heat. add the lamb and cook until evenly browned on all sides. remove the lamb. add cooking rack; place lamb on rack. pour in 4 cups water. close cover securely; place pressure regulator on vent pipe. bring cooker to full pressure over high heat. reduce heat to medium-high; cook for 40 minutes. (pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
• remove pressure cooker from heat, and allow pressure to drop on its own. remove lamb, separate meat from bones, and keep warm. discard bones. pour pan broth into a bowl, and set aside.
• meanwhile, place remaining four cups water, 1 tablespoon olive oil, and rice into a saucepan; bring to a boil over medium-high heat. stir, reduce heat, cover, and simmer until all moisture is absorbed, about 20 minutes.
• place remaining 2 tablespoons olive oil into a skillet over medium heat. stir in the pine nuts; cook and stir until deep brown, about 5 minutes.
• pour 2 cups of the reserved broth into a large pan. pour in the goat's milk. add the lamb to the milk mixture. simmer over medium heat allowing the lamb to absorb some of the liquid, about 30 minutes.
• to serve, arrange the pita bread over the bottom of a large platter. spoon rice over the bread. place the lamb on top of the rice, and drizzle with any remaining milk mixture. sprinkle pine nuts over the top.