| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Kashmiri |
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
(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 <brent@hplbct.hpl.hp.com>
Date: Thu, 19 Dec 1996 19:24:22 -0800
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”