Zarebrian Junther

Ingredients

• Meat four pounds
• rice two pounds
• curds four pounds
• ghee one pound
• onions one pound
• thirty-six grains of black pepper
• one drachm of cinnamon
• green ginger one ounce
• cloves thirty-six grains
• cardamoms thirty-six grains
• cummin seed nineteen grains
• coriander seeds one ounce
• turmeric nineteen grains
• salt one and a half ounce

Method

1. 1

   Cut meat into slices, soak in ginger and salt.

2. 2

   Grind spices and rub on meat.

3. 3

   Soak rice, mash, mix with salt water, and add to meat.

4. 4

   Cover and simmer until curds dry, then pour ghee and serve.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

Zarebrian Junther (Mrs. Grace Johnstone) Meat four pounds, rice two pounds, curds four pounds, ghee one pound, onions one pound, thirty- six grains of black pepper, one drachm of cinnamon, green ginger one ounce, cloves and cardamoms each thirty-six grains, cummin seed nineteen grains, coriander seeds one ounce, turmeric nineteen grains, salt one and a half ounce

Cook this with the app: pantry check, scaling, and the assistant.