Tihun (Stewed Meats)

Ingredients

• a cleaned duck cut into eight pieces
• three cupfuls of water
• a teaspoonful of turmeric
• a teaspoonful of coriander
• a teaspoonful of poppy seeds
• half a teaspoonful of caraway
• half a teaspoonful of cumin
• a pinch of assafoetida
• half a teaspoonful of salt
• a quarter of a salt-spoonful of red pepper
• eight potatoes cleaned and cut in quarters
• one large carrot cut in two-inch pieces
• some broad beans or haricot beans which have been softened by soaking
• two cups of milk curd
• a little warm water

Method

1. 1

   Fry the duck pieces in ghee or butter with a chopped onion.

2. 2

   Add water and spices, bring to boil, and stew for an hour.

3. 3

   Add potatoes, carrot, and beans, and stew for another hour.

4. 4

   Before serving, add milk curd and warm water.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 135. The excerpt below is the record exactly as published.

half a teaspoonful of salt. Let the meat soak for an hour, slightly shake the pieces, and fry on both sides in plenty of boiling ghee. Chickens, pheasants, partridges, guinea-fowls, and pigeons may be cut in pieces and cooked the same way. Tihun. (Stewed Meats.) Cut a cleaned duck into eight pieces, and fry them in boiling ghee or butter in which you have first browned a finely chopped onion. Put the whole in a pot with three cupfuls of water, and of turmeric, coriander, and poppy seeds a teaspoonful, of caraway and cumin seeds half a teaspoonful, a pinch of assafoetida, half a tea- spoonful of salt, and a quarter of a salt-spoonful of red pepper. Bring to the boil and stew slowly for an hour. Now put in eight potatoes cleaned and cut in quarters, one large carrot cut in two-inch pieces, and some broad beans or haricot beans which have been softened by soaking. Stew slowly for another hour, or till the meat and vegetables are very tender. A few minutes before dishing add two cups of milk curd and a little warm 33° NEPAL water, as there must be plenty of gravy. Eat with rice, lentils, and chutnies. Mutton, lamb, veal, beef, kid, pork, venison, chickens, pheasants, partridges, guinea-fowls, rabbits, hares, and pigeons may be cooked as above. Dahi. (Curdled Milk.) Heat some milk in a pan (but do not boil it) , put in a small piece of rancid butter about the size of a pea, cover up and keep in a warm place till the milk has thickened, which will be in about eight hours. You can prepare it as given in Asia Minor or Punjab Mussul- man recipes. For sweet curd you boil milk till it is a fourth of its original bulk. Served with meats. Plain milk is now served, after which all dishes are removed, and tobacco and preserved fruits partaken of. 331 XLIV.— PARSEE (Fest.) Menu Cheval Vagaralle Tuverni Dal Masallah (Fried Rice) (Spiced Lentils) Taraii Mechli Yarali Ida (Fried Fish) (Fried Eggs) Iestu (Stewed Vegetables) Pilauh Machilimo Sas (Fish Balls and Sauce) Samosa Kustar Karkarien (Pancakes) (Custards and Almonds) Korharano Murembo (Pumpkin Preserve) 332 PARSES (Fest) Cheval Vagaralle. (Fried Rice.) Tuverni Dal Masallah. (Spiced Lentils.) Both of these dishes are prepared the same way as given in the " ordinary " Parsee dinner. Taraii Mechli. (Fried Fish.) Take two teaspoonfuls of ground onions, one tea- spoonful of large red chillies, two teaspoonfuls of salt, half a teaspoonful of poppy seeds, and half the quantity of aniseed. Grind all these into a fine powder and smear on both sides eight fillets of sole (two soles), and put to the one side for two hours. Fry a nice brown in sufficient boiling ghee to cover them, and eat with bread and chutnies. Yarali Ida. (Fried Eggs.) Fry in boiling ghee two sliced onions. When light brown put them to the one side, and fry six eggs on both sides, sprinkling top and bottoms with a mixture of half a teaspoonful of turmeric, half a teaspoonful of coriander

Cook this with the app: pantry check, scaling, and the assistant.