Maybe then something closer in spirit to Mughal food than most dishes which have the adjective mughlai added to them? Their food originated in central Asia after all, but accumulated Indian touches within a generation. I’d written about the food of the Mughal court earlier. I contains a translation of Abu’l Fazal’s Ain-I-Akbari. Although it has no recipes, it does have a list of what the kitchen needs to stock, as well as a list of dishes which could be made, a dish with a grandma’s comment on it.
I assembled the listed ingredients which my kitchen had:
Ingredients
- ghee
- fresh ginger
- onions
- lime
- cinnamon
- cloves
- cardamom
- pepper corns
- asafoetida
Instructions
- Chop the onions fine.
- Grate and rub ginger into the mutton.
- Heat a heavy pan with ghee in it, and temper it with small amounts of the spices.
- Drop half the onion into it and cook till it is transparent.
- Drop the cubes of meat into it and let them cook well on each side.Five minutes, and everything is ready.
- The Mughals were rice eaters, and brought the fried and baked rices of central Asia into India.
