Enjoy mutton like a Mughal emperor with Aash-e-Nakhudi
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".
- Lamb - cut into medium-sized pieces 2 kg
- Ghee - 2 cups/500 gm
- Onions- sliced 2 cups/500 gm
- Salt - to taste
- Ginger - chopped 8 tsp/40 gm
- Beetroot - cut into cubes 1 cup/250 gm
- Carrots - cut into cubes 100 gm
- Turnips - cut into cubes 1 cup/250 gm
- Cloves - ½ tsp/3 gm
- Egg white - 1
- Sugar - 3 cups/750 gm
- Juice of lemon - 3
- Coriander - seeds, pounded 8 tsp/40 gm
- Almonds - fried, ground to paste 5 tsp/20 gm
- Rice paste - 8 tsp/40 gm
- Cinnamon - ground ½ tsp/3 gm
- Green cardamoms - ground ½ tsp/3 gm
- Black peppercorn - ground 2 tsp/10 gm
- Spinach - ½ cup/125 gm
- Dill - ½ bunch
- Saffron - ½ tsp/3 gm
How to prepare
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)