Kashmiri mutanjan
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions, large, quartered | |
| 2 | Cinnamon sticks | |
| 10 | Cloves | |
| 12 | Peppercorns | |
| 6 | Cardamoms | |
| ½ | teaspoon | Coriander powder |
| 500 | grams | Lamb, cubed |
| Salt to taste | ||
| 250 | grams | Rice |
| 1 | tablespoon | Sugar (up to 2) |
| 1 | Lemon, juice of | |
| 1 | tablespoon | Almonds or pine nuts |
| ½ | teaspoon | Saffron, soaked in: |
| ¼ | tablespoon | Milk |
| 4 | tablespoons | Ghii |
Directions
(from the Kashmiri book in India) Make bouquet garni of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
Put bag of spices in a pan, add meat, salt, and enough water to cover. Cook until water reduces to half. Remove bag of spices and squeeze out the flavor. Add the sugar and juice from ½ lemon; cook until liquid is syrupy.
In another pan, boil the rice in water with the remaining spices and some salt until barely tender; drain.
In a casserole, put a layer of rice, then the meat, then remaining rice.
Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).
Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson <brent@...> Date: Thu, 19 Dec 1996 19:24:22 -0800