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Kashmiri Mutanjan (From The Kashmiri Book In India) lamb, indian, kasmir 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 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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