Difference between revisions of "Qutab"
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# cloves .035 oz = aprox 1/2 | # cloves .035 oz = aprox 1/2 | ||
| − | == | + | == Procedures == |
Melt the [[ghee]], put it in a pot. Brown the meat, [[onion]]s, and [[garlic]] in it for about 5 minutes on a medium heat. Add 1 1/4 c of lukewarm [[water]], [[salt]], [[Chickpeas]], [[cinnamon]]. Simmer about another 10 minutes, then add [[ginger]], [[pepper]], [[cardamom]] and cloves. Add the [[rice]] and another 1/2 c of [[water]]. Simmer another 1/2 hour. Serve. | Melt the [[ghee]], put it in a pot. Brown the meat, [[onion]]s, and [[garlic]] in it for about 5 minutes on a medium heat. Add 1 1/4 c of lukewarm [[water]], [[salt]], [[Chickpeas]], [[cinnamon]]. Simmer about another 10 minutes, then add [[ginger]], [[pepper]], [[cardamom]] and cloves. Add the [[rice]] and another 1/2 c of [[water]]. Simmer another 1/2 hour. Serve. | ||
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[[Category:Clove Recipes]] | [[Category:Clove Recipes]] | ||
[[Category:Lamb Recipes]] | [[Category:Lamb Recipes]] | ||
| − | [[Category:Mongolian | + | [[Category:Mongolian cuisine]] |
| − | [[Category: | + | [[Category:Meat Recipes]] |
| − | [[Category: | + | [[Category:Mongolian cuisine]] |
| + | |||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 17:13, 29 June 2012
Ingredients
- meat: 1 lb leg of Lamb
- rice: 1.6 oz = 3-4 T
- ghee 1.6 oz = 1/4 c
- gram (Chickpeas) .8 oz = 2T
- onions 3 oz sliced (check volume)
- salt .8 oz salt! = 1T
- fresh ginger .4 oz peeled and copped (check volume)
- garlic .07 ounce! = aprox 1/2 clove, sliced
- pepper .035 oz = 1/2 t
- cinnamon .035 oz = 1/4 stick
- cardamon .035 oz = aprox 1/2 t
- cloves .035 oz = aprox 1/2
Procedures
Melt the ghee, put it in a pot. Brown the meat, onions, and garlic in it for about 5 minutes on a medium heat. Add 1 1/4 c of lukewarm water, salt, Chickpeas, cinnamon. Simmer about another 10 minutes, then add ginger, pepper, cardamom and cloves. Add the rice and another 1/2 c of water. Simmer another 1/2 hour. Serve.
This was done on the (very uncertain) assumption that Shulla is related to Shurba in al-Baghdadi, and that the recipe we have for the latter thus gives a rough idea of how the former is made.
