Aash-e-Nakhudi is a thick sweetened lamb and vegetable soup that is a traditional dish prepared by the Mughals. Here is the recipe as created by food historian and author Salma Yusuf Hussain as published in her latest book "The Mughal Feat".
Heat the ghee in a pan; add the onions and fry until golden. Add half the lamb pieces, salt and chopped ginger; fry until the lamb changes colour. Add sufficient water to partly cook the lamb. Now add the beetroot, carrots and turnips with 3 cups water to cook the meat and vegetables on low heat. When the lamb and vegetables are cooked and at least 1½ cups water remain in the pan, separate the lamb and vegetables from the stock and reserve. Strain the stock and temper it with 2 cloves; keep aside.
Make a fine mince of the remaining lamb pieces. Make a dry do-piyazah (see pg. 218) with the mince and grind to a fine paste. Add white of egg and knead into a dough. Make marble-sized balls of this mix and deep-fry in hot oil. Make a sugar syrup of one-string consistency with lemon juice (see pg. 219). Add half of the syrup to the reserved stock and bring to a boil. Add the pounded coriander seeds, almond paste and rice paste to the stock; mix well.
Sprinkle ground cinnamon, remaining cloves, cardamom and black pepper; mix well. Add the spinach, dill and lamb pieces; bring to a soft boil and remove from heat. Transfer into a serving bowl. Add the remaining syrup to the prepared soup and serve hot garnished with saffron.
(With inputs from IANS)