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Kashmiri Mutanjan
Kashmiri Mutanjan is a very popular non vegetarian recipe from the Kashmiri cuisine.

Serves 4
       Ingredients How to?

250 g Rice
500 g Lamb (cubed)
2 large Onions (quartered)
2 piece Cinnamon Sticks
12 Cloves
12 Peppercorns
6-7 Cardamoms
tsp Coriander Powder
2 tbsp Sugar
1 tsp Lemon (juice)
1 tsp Almonds, crushed
tsp Saffron (soaked in 1/4 tbsp milk)
4 tbsp Ghee
Salt, to taste

Take a medium sized bowl and add onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander in it. Now, take a clean cotton cloth and tie all the above ingredients to make a potli. Keep it aside.
Now, heat a pan and put the potli prepared along with lamb, salt and enough water to cover it. Cook it till the water is reduced to half and let it cool a bit.
Remove the potli and squeeze out the flavor in the pan itself.
Add sugar and lemon juice in the same pan and cook it till it gets syrupy and glazy. Keep it aside.
Take another deep pan and boil rice in water with the other left spices and some salt. Cook till the rice is half done and then drain out the water.
Take a casserole and grease it. Now, arrange a layer of rice, then the lamb and again the layer of remaining rice.
Pour saffron milk over top, sprinkle crushed almonds over it, cover it tightly and let it bake at 350 F for 30 to 35 minutes.
Serve hot.
 

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