Kashmiri Mutanjan (From The Kashmiri Book In India)
indian, kasmir, lamb
2 onions, large, quartered
2 cinnamon sticks
10 cloves
12 peppercorns
6 cardamoms
1/2 teaspoon coriander powder
500 gm lamb, cubed
1 salt to taste
250 gm rice
1 1/2 tablespoon sugar
1 lemon, juice of
1 tablespoon almonds or pine nuts
1/2 teaspoon saffron, soaked in
1/4 tablespoon milk
4 tablespoon ghii
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 1/2 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). From: Brent Thompson Date: 19 Dec 96 Chile-Heads List Ä
Yield: 1 servings