Title: Kashmiri Mutanjan (From the Kashmiri Book in India)
Categories: Indian Kasmir Lamb
Yield: 1 Servings

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 1/2	tb	Sugar
1		Lemon, juice of
1	tb	Almonds or pine nuts
1/2	ts	Saffron, soaked in
1/4	tb	Milk
4	tb	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

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