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Lamb Keema Shorba Akbar Recipe
The earliest documented 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