| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Casseroles, Meats |
8 |
Servings |
INGREDIENTS
| 6 |
|
Med. onions |
| 4 |
|
To 5 cloves garlic |
| 1 |
ts |
Ground ginger |
| 1 1/4 |
lb |
Cooked lamb or chicken cut in small pieces |
| 1 1/2 |
pt |
Plain yogurt |
| 1 |
ts |
Garam masala |
| 4 |
|
Cinnamon sticks |
| 12 |
|
Cloves |
| 1 |
ts |
Cumin seed |
| 12 |
|
Cardamom pods |
| 1/2 |
ts |
Turmeric |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Saffron |
| 1 1/2 |
|
Sticks butter or margarine |
| 2 |
c |
Rice |
INSTRUCTIONS
Cut onions lengthwise. Make a paste of garlic and ginger and cover the
meat with it. Let stand 1/2 hour. Mix yogurt, garam masala, spices, salt
and saffron. Save 1/2 cup of this mixture. Add rest to the meat. Marinate 4
hours in the refrigerator. Soak rice for a half hour in cold water. Brown
onion in butter or margarine. Set it aside. Wash rice. In baking dish layer
onion, meat and rice, repeating layers until all ingredients are used.
Cover with the reserved 1/2 cup yogurt and spice mix. Cover and bake for 45
minutes in a 350 degree F oven.
Old newspaper article, source unknown. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”