Kashmiri Mutanjan

from Brent Thompson


The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.


  • 2 onions, large, quartered
  • 2 cinnamon sticks
  • 10 cloves
  • 12 peppercorns
  • 6 cardamoms
  • 1/2 tsp coriander powder
  • 500 gms lamb, cubed
  • salt to taste
  • 250 gms rice
  • 1-2 Tbs sugar
  • 1 lemon, juice of
  • 1 Tbs. almonds or pine nuts
  • 1/2 tsp saffron, soaked in 1/4 Tbs. milk
  • 4 Tbs. ghii
  1. Make bouquet garni of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
  2. Put bag of spices in a pan, add meat, salt, and enough water to cover. Cook until water reduces to half.
  3. Remove bag of spices and squeeze out the flavor.
  4. Add the sugar and juice from 1/2 lemon; cook until liquid is syrupy.
  5. In another pan, boil the rice in water with the remaining spices and some salt until barely tender; drain.
  6. In a casserole, put a layer of rice, then the meat, then remaining rice.
  7. Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).

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