Braised stuffed veal in a Mogul manner

Name: Braised stuffed veal in a Mogul manner
Cuisine: Indian
Ingredients: a boned shoulder of veal, about 5 lb; 6 oz plain yoghurt; 1 large onion, peeled and chopped; 2-inch piece of fresh ginger root, peeled and chopped; 1 clove of garlic, smashed and peeled; a pinch of saffron threads, soaked in 2 tablespoons warm milk; a pinch of saffron threads, soaked in 2 tablespoons warm milk; the grated peel of half a lemon; ¼ teaspoon freshly ground black pepper; 4 tablespoons ghee (clarified butter); 4 tablespoons ghee (clarified butter); 6 oz/¾ cup long-grain rice, washed and drained; 2-inch stick of cinnamon; 4 cloves; 4 whole cardamom pods, crushed; ¼ teaspoon freshly grated nutmeg; ½ teaspoon ground turmeric; 8 fl oz chicken stock; 2 oz/⅓ cup sultanas/golden raisins; 2 oz/⅓ cup sultanas/golden raisins; 4 oz/1 cup shelled pistachio nuts; 8 small white onions, peeled; 5 fl oz double cream; the juice of half a lemon; salt and pepper to taste; salt and pepper to taste; 2 tablespoons finely chopped parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

The best cooking was said to be derived from the Mughals, and this Mughlai cooking found its highest expression in the kitchens of the Muslim states.

My grandfather attended many dinners given by maharajas and nawabs and he insisted that it was not a bad idea to fast beforehand because one was expected to taste everything. There was always at least five times as much food as there were people but it was not wasted, for the palace servants ate the leftovers. My parents said that at o

Ingredients

Asia
Europe
India
United Kingdom
Bhopal
Tikhamgarh
Dinner
Gluten-free

Ingredients

Method