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Ash Lingua Jagurath

A mutton stew with wheat flour dough squares, chickpeas, beans, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Chickpea and beans match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 229 recipes mention both. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Grind the cinnamon, cardamom, and cloves into a paste with the green ginger and garlic.

  2. Fry the meat in ghee until browned.

  3. Knead the flour with water to form a dough.

  4. Roll the dough flat and cut into small squares.

Cook

  1. Strain the mixture through a cloth.

  2. Boil the dough with the chennah and boont.

  3. Add the meat and a small quantity of water.

  4. Simmer until the meat is tender.

  5. Finish with a 'boghar' (tempering) using the cloves.

Serve

  1. Serve with saffron sprinkled on top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chickpea + beanstop 2% of all pairs
    Aroma overlapstrong
    Mentioned together229 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Wheat + chickpeatop 4% of all pairs
    Aroma overlapstrong
    Mentioned together52 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Wheat + beanstop 4% of all pairs
    Aroma overlapstrong
    Mentioned together166 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Onion + beanstop 5% of all pairs
    Aroma overlapstrong
    Mentioned together5,241 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Flour + chickpeatop 5% of all pairs
    Aroma overlapstrong
    Mentioned together302 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton
Provides the main protein, which becomes tender through long simmering.
Wheat flour
Forms the dough that is cut into squares and cooked until firm and chewy.
Chickpeas
Add body and a firm, starchy texture to the cooked dish.
Onions
Add sweetness and savoury depth as they cook down.
Ghee
Adds richness and helps brown the meat through frying.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (mutton, wheat, flour, ghee, butter, chickpea, beans):

  1. Potatobetter flavor fit
  2. Tomatobetter flavor fit
  3. Spinachbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against mutton, wheat, flour, ghee, butter, chickpea, beans. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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