Lamb Kashak Akbar Recipe

The oldest documented recipe can be found at  Kashk Recipe (Ain-I-Akbar). The original Ain-I-Akbar is a list of ingredients given in old Indian measurement system with no details about the cooking process. I will interpret this with same ingredients and adjusted amounts. The method is formulated to conform with typical Indian cooking.

The original recipe has no peppers. You may consider adding Serrano (Hari Mirch) in step 3.

Ingredients

Method

Step 1

Pre-soak cracked wheat and Chana Dal for 2 to hours. drain. Set aside

Step 2

1. In a heavy pot, heat Ghee. Add Cumin seeds. Fry till cumin is lightly brown.

2. Add onions sauté till brown, about 4 minutes.

3. Add ginger sauté about 2 minutes

4. Add Lamb Whole Cloves,  Whole Black Cardamom, Cinnamon. Stir fry about one minute. Fry till lamb is grayish brown about 10 minutes.

5. Add cracked wheat and Chana Dal from step1

6.  Add water. Heat till water gets bubbly. Don't let it come to a boil. Cook covered on low heat till meat is tender. It will take about 20 minutes. Check water for desired consistency.

Step 3

1. Add salt.

2. Crush saffron between finger and add

3. Stir. Cook covered for 5 minutes.

4. Turn off heat. Let it rest about 20 minutes before service.