Indian history lovers may be familiar with ‘The Twentieth Wife’, a historical fiction novel about Mughal Emperor Jehangir’s twentieth wife, Nur Jahan or Mehrunisa. The novel is beautifully written with imagery that perfectly conveys life at a Mughal court. Some of our favourite scenes in the novel are descriptions of feasts – the Mughals have long been lauded for their treatment of food – especially non-vegetarian fare. In India, we have them to thank for biryani and kebabs.
In ‘The Twentieth Wife’ one of the most drool inducing scenes is in the first few chapters, when Mehrunisa sits down to eat dinner with her family –
“The servants had laid out a red satin cloth on the Persian carpets. Now they filed in, carrying steaming dishes of saffron-tined pulaos cooked in chicken broth, goat curry in a rich brown gravy, a leg of lamb roasted with garlic and rosemary and a salad of cucumber and plump tomatoes, sprinkled with rock salt, pepper and a squeeze of lime juice;”
Is your mouth watering? Ours too. So, we’re sharing a recipe for that delicious sounding leg of lamb. Have it as a main course with a side of bread or potatoes for lunch or dinner.