Kashmiri mutanjan

Yield: 1 Servings

Measure Ingredient
2 \N Onions, large, quartered
2 \N Cinnamon sticks
10 \N Cloves
12 \N Peppercorns
6 \N Cardamoms
½ teaspoon Coriander powder
500 grams Lamb, cubed
\N \N Salt to taste
250 grams Rice
1 tablespoon Sugar (up to 2)
1 \N Lemon, juice of
1 tablespoon Almonds or pine nuts
½ teaspoon Saffron, soaked in:
¼ tablespoon Milk
4 tablespoons Ghii

(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

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