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Kashmiri Mutanjan

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


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).



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