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Lamb Keema Shorba Akbar Recipe

This Keema Shorba has the same ingredients as used in the royal kitchen of Akbar the great.

The recipe can be found in Ain-I-Akbar Qimah Shurba Recipe (Ain-I-Akbar). I will use the same ingredients as given in Ain-I-Akbar, except the amounts are interpreted.

Food Weights and Measures

Ingredients

Number

Item

Original

Converted

Interpreted

Notes

1. Lamb Minced 10 s 20 ¾Pounds 2 Pounds  
2. Rice 1 s 5 cups ½ cup  
3. Ghee 1s 4½ Cups ½ cup  
4 Chana Dal ½ s 2½ cups ¼ cup  
5 Chopped Onions 2 s 11½ cups 1½ cup  
6. Salt ½ s 77 teaspoons ½ teaspoon Changed
7. Ginger Chopped ¼ s 10"x 1" 1" long  
8 Garlic Minced 2 d 14 teaspoon 1½ teaspoon  
9. Black peppercorn 1d 20 grams 1½ teaspoon  
10 Cinnamon 1d 20 grams 2, 3" long Changed
11 Cardamom 1 d 20 grams 5 Changed
12 Cloves 1 d 20 grams 10 Changed
13 Water N/A N/A 5 Cups  

 

Method

1. Wash rinse and presoak rice in plenty of water for 30 minutes or longer

2. Wash rinse and presoak Chana Dal  in plenty of water for 30 minutes or longer

3. Heat ghee in a heavy bottom pan.

4. Add onions. Cook till onions are turning brown. About 6 minutes

5. Add Ginger and Garlic. Sauté 2 minutes

6. Add Cinnamon, Cardamoms, Cloves, Black peppercorn, and salt. Sauté 2 minutes

7. Add lamb. Cook till lamb turns grey to brown. About 10 minutes

8. Add water. Bring it to a boil.

9. Drain rice. Add Rice

10. Drain Chana Dal. Add Chana Dal

11. Heat till water gets bubbly. Don't let it come to a boil. Turn down heat. Cook covered till lamb is tender. About 30 minutes

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