| |
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
4 cups rice
Butter
3 pound mutton
1½ pound onions
A large garlic clove
Large piece ginger
¼ pound almonds
Salt and pepper
½ pint sour milk curd
½ oz cinnamon
½ oz cardamom
½ oz saffron
Juice of 2 lemons
Spinach leaves
Mint
Saffron
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Cut the meat into pieces, wash and wipe. Slice the onions and fry in butter until slightly brown, then add meat and cook for 10 minutes.
|
2. Add garlic, stir well and pour in 1½ pints water. Cook slowly until all the water has evaporated. Add milk, lemon juice, spices and seasoning.
|
3. When the meat is almost cooked remove from the fire and cover with spinach and mint leaves. Boil the rice in salted water until nearly cooked, drain and rinse.
|
4. Spread half the rice in the bottom of a cooking pot, put the meat on top and cover with the remainder of the rice. Stud with almonds, sprinkle with saffron and cover the pot.
|
5. Place on a low heat until the rice begins to steam, when the dish is ready to serve.
|
|
|
|
|
