This month we’re heading to Pakistan with our partner, Jules Verne.
You could win a copy of Pakistani Food: Your Essential Guide! by Samina Parkar, filled with authentic recipes to try.
You might like to have a go at preparing Lahori murgh cholay (chicken and chickpea curry) – the details are below.
Pakistan with Jules Verne
Pakistan is a new destination for Jules Verne and you can take their full board 16 night tour ‘Mughals, Mystics & Mountains’ in September and October this year, and on various dates in 2024. During the tour guests will travel on the Karakoram Highway to the old kingdom of Hunza, where Three Empires meet, visit Lahore, Islamabad, Khaplu, Shigar, Hunza Valley and Gilgit.
You’ll travel to the beautiful, remote north of the country, where the mountains of the Himalayas, Hindu Kush and Mighty Karakoram meet. Visit Skardu, an amazingly isolated region, gateway to some of the highest mountains in the world including K2. See the beautiful alpine lakes at Kachura and explore The Hunza Valley; boasting the most incredible scenery imaginable, with its unique culture and traditions, where hospitality is a way of life. This tour has full board included, so you will definitely enjoy a variety of delicious meals along the way.
Recipe: Lahori murgh cholay
- 250g dried chickpeas
- 2 tbsp dried red lentils
- ½ tsp gluten-free baking powder
For the ginger paste:
- 5cm root ginger, roughly chopped
- 5 garlic cloves, peeled
- 4 green chillies, deseeded and roughly chopped
- ½ tsp ground turmeric
- 1 tsp chilli flakes
For the curry:
- 125g vegetable oil (or ghee*)
- *Use vegetable oil, not ghee, if dairy-free.
- 1.35kg chicken, jointed into 8 pieces
- ½ tbsp sea salt flakes, plus extra as needed
- 3 red onions, sliced
- 3 cardamom pods
- 2 cinnamon sticks
- 1 tsp black peppercorns, coarsely ground
- 2 tbsp coriander seeds, coarsely ground
- 1 tbsp garam masala
- 4 hard-boiled eggs, halved or quartered (optional)
- small handful coriander leaves, chopped
- The day before cooking, rinse the chickpeas and lentils, place in a large bowl and soak in cold water overnight.
- Rinse the pulses thoroughly and drain. Add to a large saucepan with 1 litre cold water and the baking powder and bring to the boil. Cook on a low simmer for 1 hour 15 – 1 hour 30 minutes, or until the chickpeas are tender but not starting to break down (the lentils will break down). Add more water if required.
- Place the ginger paste ingredients in a small food processor with 125ml water and blend until smooth.
- Add the ghee to a large saucepan or sauté pan and heat over a high heat until beginning to smoke. Season the chicken with flaky salt, then brown on all sides until deep golden; about 8-10 minutes. Set aside on a plate.
- Add the onions to the fat remaining in the pan, lower the heat and cook until light golden. Add the cardamom, cinnamon, black peppercorns and half the coriander seeds. Continue to cook the onions until deep golden. Add the ginger paste to the pan; take care as it will bubble vigorously. Continue to cook until the fat separates out; about 8-10 minutes over a medium heat.
- Return the chicken to the pan with ½ tablespoon salt flakes and stir to coat. Stir through the cooked chickpeas and lentils, along with the remaining coriander seeds and the garam masala. Simmer for a further 15-20 minutes, stirring occasionally. Add a splash of water if the mixture starts to catch on the pan.
- Check the chicken is cooked through and tender, by removing a little meat from the bone. The meat should pull away with little resistance. Taste and adjust the seasoning as required. Top with the boiled eggs, if using.
- Serve in a large bowl, garnished with the coriander. Any leftovers can be chilled for 2-3 days; reheat with a splash of water until piping hot.
Thanks to Sainsbury’s magazine
How to win a copy of Pakistani Food: Your Essential Guide! by Samina Parkar
Comment below to tell us about the most remote place you have ever visited and what you ate there in the comments box below.
A winner will be chosen at random in early April 2023.
The competition closes on 31 March 2023.
Please note: this competition is now closed.