The finished dish here may photograph about a two, but it tastes a ten.
This is an entry for The Spice is Right #1, the theme of which is “Ancient Spices.” Finally, a blog event that makes sense for me to participate in – no wine or eggs or such required!
To get ideas together for this challenge, I thought I might take a flip through Dalby’s Dangerous Tastes, which sits on my food bookshelves in the living room (the cookbooks have their own bookcase in the kitchen). However, that never happened. It was a chance encounter with some baby turnips in the produce section at Whole Foods on a Sunday afternoon that set this entry in motion.
I had come to the store without much of a list, which can be great fun when the seasons are changing as they are right now. I found green garlic available, and picking that up, I thought I’d get some radishes for a highly springtime-y radish/fennel/asaparagus/green garlic/dill salad. While picking out my radishes, I looked down and saw the smallest, sweetest, greenest-leaved new turnips.
Mr. Man-of-Few-Words Produce Guy was standing next to me, stacking bags of the ubiquitous whittled carrots.
“These turnips look wonderful.”
“Yep. Picked on Thursday.”
“Yep. Madera.” (About 20 miles away from where we were standing.)
I selected three small bunches. “Well, they’re getting cooked tonight.”
He grunted. I took this as a sign of approval.
As noted in the title, this is a Moghul-style dish. Dishes named for the Moghul period (from the early 16th century to late 19th century – perhaps not truly ancient in the term of India’s civilization, but well before my time) are those that are supposed to have been concocted for and particular favorites of the Moghul rulers. The dishes are generally richly sauced with the inclusion of yogurt in the sauce’s preparation, light on vegetables (the Moghuls were big on meat) and warmly spiced. Though the spices used are undoubtedly ancient, it’s that recipe and cooking method date of provenance I’m using to tie this back to the “Ancient” part of the challenge, rather than focusing on a single ancient spice. The original inspiration for this recipe was a lamb-and-turnip dish I came across in an Indian cookbook and resolved to put to my own herbivorous purposes. It had no greens in it. If you’re buying turnips with tops, you have to use them – they’re delicious.