Recipe - Kashmiri Mutanjan

2 Onions, large, quartered
2 Cinnamon sticks
10 Cloves
12 Peppercorns
6 Cardamoms
One half teaspoon Coriander powder
500 g Lamb, cubed
Salt to taste
250 g Rice
1 tablespoon Sugar (up to 2)
1 Lemon, juice of
1 tablespoon Almonds or pine nuts
One half teaspoon Saffron, soaked in:
One fourth tablespoon Milk
4 tablespoon 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 One half 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 3045 minutes).

Posted to CHILEHEADS DIGEST V3 #191

From: Brent Thompson brent@hplbct.hpl.hp.com

Date: Thu, 19 Dec 1996 19:24:22 0800