Kashmiri Mutanjan

Ingredients
2 onions, large, quartered	salt to taste
2 cinnamon sticks	250 gms rice
10 cloves	1-2 Tbs sugar
12 peppercorns	juice of 1 lemon
6 cardamoms	1 Tbs. almonds or pine nuts
1/2 tsp coriander powder	1/2 tsp saffron, soaked in 1/4 Tbs. milk
500 gms lamb, cubed	4 Tbs. ghee

Make bouquet garni of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
Put bag of spices in a pan, add meat, salt, and enough water to cover.
Cook until water reduces to half. Remove bag of spices and squeeze out the flavor.
Add the sugar and juice from 1/2 lemon; cook until liquid is syrupy.
In another pan, boil the rice in water with the remaining spices and some salt until barely tender; drain.
In a casserole, put a layer of rice, then the meat, then remaining rice.
Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).

Nutrient Composition Per Serving
MACRONUTRIENTS		MICRONUTRIENTS
Energy (Kcal)	593	Carotene ( μg )	123.3
Protein (g)	32.94	Vitamin C (mg)	5.10
Carbohydrate (g)	64.6	Mg (mg)	88.6
Fat (g)	22.53	Na (mg)	1.50
Fibre (g)	1.57	K (mg)	54.38
Minerals (g)	2.40	Mn (mg)	0.95
Calcium (mg)	83.4	Zn (mg)	1.3
Phosphorus (mg)	390.2	Cr (mg)	0.03
Iron (mg)	1.60

Choose to use lean meat like lean goat meat, beef muscle, chicken etc. Reduce the amount of ghee used. Partially substitute ghee with oil.

Ingredients
2 onions, large, quartered	salt to taste
2 cinnamon sticks	250 gms rice
10 cloves	1-2 Tbs sugar
12 peppercorns	1 lemon, juice of
6 cardamoms	1 Tbs. almonds or pine nuts
1/2 tsp coriander powder	1/2 tsp saffron, soaked in 1/4 Tbs. milk
500 gms lamb, cubed	2 Tbs. ghee

Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal)	526
Protein (g)	32.94
Carbohydrate (g)	64.6
Fat (g)	15.03
Fibre (g)	1.57
Minerals (g)	2.4