Yield: 1 Servings
|2 \N||Onions, large, quartered|
|2 \N||Cinnamon sticks|
|½ teaspoon||Coriander powder|
|500 grams||Lamb, cubed|
|\N \N||Salt to taste|
|1 tablespoon||Sugar (up to 2)|
|1 \N||Lemon, juice of|
|1 tablespoon||Almonds or pine nuts|
|½ teaspoon||Saffron, soaked in:|
(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