Lamb and Lemon Rice (Mutanjan)
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1 lb. lamb, boned
1 large onion
1-inch fresh root ginger
2 teaspoons coriander seeds
3 x 1-inch sticks cinnamon pinch.pf salt
½ pint (U.S. 11 cups) water
2 oz, granulated sugar
juice of 2 lemons
8 oz. Patna or Basmati rice scant pint (U.S. 21 cups) water
1 ½ oz. butter
6 cloves
12 peppercorns
12 cardamoms
20 almonds
¾ teaspoon saffron, soaked in 1 tablespoon warm milk
How to make Lamb and Lemon Rice (Mutanjan)
METHOD:
Cut lamb into 1-inch cubes, cut onion in quarters, chop ginger. Put meat in a saucepan with the onion. Tie the ginger, coriander seeds and cinnamon in a piece of muslin and add to the meat. Add salt and water Simmer until the meat is tender and the liquid reduced by half.
The meat should simmer very slowly for at least one hour. Remove the muslin and squeeze to draw out the flavour. Add the sugar and juice of l lemons to the meat in the pan. Cook slowly until a thin syrup forms. Parboil the rice in the water and juice of remaining lemon. Drain thoroughly. Melt 1 1 oz. butter in a saucepan, add the cloves, crushed peppercorns and cardamoms. Fry for 1-2 minutes before adding the meat and rice to the pan. Blanch, peel and quarter the almonds. Add along with the saffron. Cook gently until the liquid is completely absorbed and the rice is cooked.
Note: Preparation time 15 minutes, Cooking time 11 hours, To serve 4
Posted By:
daani, Karachi