Pat Chapman's Curry Club

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Recipes

recipeShah Jahan's Last Stew - from Moghul India

(taken from Pat Chapman's Curry Club 250 Favourite Hot and Spicy Dishes)

For the historical background of this dish please click here.

Ingredients

1 1/4lb (560g) lean leg of lamb, off the bone, unwanted matter discarded
3 tablespoons ghee
2 garlic cloves, minced
8oz (225g) 1 cupful finely chopped onion
1/2 pint (300ml) water to akhni stock
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
3 or 4 pieces cauliflower in small florettes
20 Kenyan beans, topped and tailed
2 tablespoons green pistachio nuts
1 tablespoon fresh chopped coriander leaves
6 stoned dates
4 floz (100ml) 1/2 cup double (thick) cream
20 saffron strands
aromatic salt

Garnish
some cooked onion tarka
some whole fresh coriander leaves

The Paste
7oz (200g) 1 cupful blanched almonds
4oz (110ml) 1/2 cupful thick plain yoghurt
2 garlic cloves, minced
1 inch (2.5cm) cube ginger, chopped
3 tablespoons coriander seeds, roasted and ground
1 teaspoon cummin seeds, roasted and ground
1 teaspoon ground cinnamon
1/2 teaspoon green cardamom seeds, crushed
1/2 teaspoon fennel seeds, crushed

Spices (whole)
2 teaspoons cummin seeds, roasted
4 or 5 brown cardamoms
10 to 12 cloves
2 x 2 inch (5cm) pieces cassia bark
1 piece of mace

Method

  1. Mulch the paste ingredients down using enough water to achieve a creamy, pourable purée.
  2. Cut the meat into cubes about 1 1/2 inches (4cm) in size, remembering that they will shrink during coking as the liquids come out.
  3. Heat the ghee in a karahi or wok. Stir-fry the garlic and the spices for a minute, then add the onion and continue for 5 minutes. Add the paste, and stir-fry for 3 more minutes.
  4. Using a 4-5 pint (2.25-2.75 litre) casserole with lid, combine the fried ingredients and the meat, parsnips and carrots and place into an oven preheated to 375F/190?C/Gas 5.
  5. After 20 minutes, inspect and stir adding water or akhni stock if it is becoming too dry. Repeat 20 minutes later, adding the remaining ingredients. Add to taste, the cream, saffron and the salt. Cook for a further 20 minutes or until cooked to your liking.
  6. Serve garnished.

Serves: 4

Photographer: James Murphy
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