Recipe: Kashmiri Mutanjan
For 1 Persons
Category: None
2 Onions, large, quartered
2 Cinnamon sticks
10 Cloves
12 Peppercorns
6 Cardamoms
1/2 ts Coriander powder
500 g Lamb, cubed
Salt to taste
250 g Rice
1 tb Sugar (up to 2)
1 Lemon, juice of
1 tb Almonds or pine nuts
1/2 ts Saffron, soaked in:
1/4 tb Milk
4 tb 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 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).
Posted to CHILE-HEADS DIGEST V3 #191
From: Brent Thompson
Date: Thu, 19 Dec 1996 19:24:22 -0800
-----
back