Mutanjan (Kashmiri)

Ingredients	For 4	For 100
Mutton	1kg	22kg
Onions	115gms	2.8kg
Cloves	6 – 8	5gms
Pepper corns	12	5gms
Ginger	a small piece	50gms
Coriander powder	5gms	55gms
Cinnamon	1 piece	5gms
Lime (large)	2	20
Sugar	30gms	500gms
Salt	to taste	80gms
For rice:
Pulao rice	500gms	11kg
Cloves	6	5gms
Cardamoms	12	5gms
Pepper corns	12	5gms
Almonds	15gms	340gms
Saffron	¾ tsp	10gms
Milk	1 tsp	150ml
Salt	to taste	80gms
Fat	50gms	1.25kg

Wash and cut meat. Put into a saucepan with onions cut into quarters and spices tied in a muslin bag. Add salt and enough water to cover meat. Cook slowly till meat is tender and soak is reduced. (Meat should simmer very slowly). Remove muslin bag squeeze to draw out flavor. Add sugar and half the lime juice. Cook slowly till a syrup of one string consistency is obtained. Boil rice in water in which the remaining lime juice is added. When almost cooked drain thoroughly. Melt fat in a pan, add spices for rice and then rice and meat. Add blanched and sliced almonds, water and saffron dissolved in milk. Cook till liquid is completely absorbed and rice is tender and dry. This can be done in the middle shelf of a moderate oven.