Lamb And Lemon Rice (Mutanjan) Recipe

Make the mouth watering Lamb and Lemon Rice (Mutanjan) anytime at home. You can make it for special occasions for the guests. Find the relevant ingredients and method to prepare it online posted on this page. Your suggestions are welcome.

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4

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0:45 - 0:25

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daani from Karachi
Ingredients
  1. 1 lb. lamb, boned
  2. 1 large onion
  3. 1-inch fresh root ginger
  4. 2 teaspoons coriander seeds
  5. 3 x 1-inch sticks cinnamon pinch.pf salt
  6. ½ pint (U.S. 11 cups) water
  7. 2 oz, granulated sugar
  8. juice of 2 lemons
  9. 8 oz. Patna or Basmati rice scant pint (U.S. 21 cups) water
  10. 1 ½ oz. butter
  11. 6 cloves
  12. 12 peppercorns
  13. 12 cardamoms
  14. 20 almonds
  15. ¾ teaspoon saffron, soaked in 1 tablespoon warm milk
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
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