Curry Powder Curry (Mutton with Roasted Masala)

This rich and aromatic Parsi curry transforms tender mutton into a festive feast using a unique thickening technique with roasted potatoes and onions. The complex gravy is built on a foundation of aromatic curry powder, fresh coconut milk, and a vibrant finish of lime juice, creating a perfect balance of savory, spicy, and tangy flavors. Ideally served with steamed rice or crusty bread to soak up the luxurious, golden sauce.

Ingredients

1 1/4 pounds Mutton or Lamb (clean, tender cuts) (Originally '1 to 1.25 ratal'. Can substitute with chicken.)
1 1/2 pounds Potatoes (Originally '1.5 seer'. Select good quality potatoes.)
1 1/2 pounds Onions (Originally '1.5 seer'. Large onions preferred.)
1 cup Ghee (Originally '0.5 seer'. Use clarified butter.)
2 ounces Curry powder (Originally '5 tolas'. Use a high-quality blend. Historical reference includes coriander, roasted gram, poppy seeds, cumin, turmeric, and warm spices.)
1 inch piece Fresh ginger (Originally '0.5 tola'. Peeled.)
4 cloves Garlic cloves (Originally '0.5 tola dried garlic'. Use fresh cloves.)
2 whole Fresh coconuts (One for milk extraction, one for the masala paste.)
1/2 cup Lime juice (Originally 'juice of 6 large sour limes'. Adjust to taste.)
6 large Green chilies (Adjust based on heat preference.)
2 teaspoons Salt (Originally '1 heaping dessertspoon'. Adjust to taste.)
4 cups Water (Estimated for cooking meat and extracting coconut milk.)

Instructions

1Grate one of the coconuts. Add about 3/4 cup of cold water to the grated coconut and squeeze thoroughly to extract thick milk. Strain through a cloth, discarding the residue. Set the coconut milk aside.
2Grate the second coconut. Peel the ginger and garlic. Take 2 onions and 2 potatoes from your supply and roast them directly over a flame or in a hot oven (400°F/200°C) until charred and soft. Peel the roasted vegetables. First, grind the roasted potatoes separately into a paste. Then, on a grinding stone or in a food processor, grind the curry powder, the second grated coconut, 3 green chilies, ginger, and garlic into a very fine paste. Mix in the roasted potato paste and grind everything together until well combined.
3Peel the remaining potatoes and soak them in cold water. Clean the meat, cut into pieces, and wash twice in cold water. In a heavy pot, combine the meat, half of the salt, and the remaining 3 green chilies. Take 1 potato from the soaking water and 1 fresh onion; chop both into small pieces and add to the pot. Pour in about 3 cups (1.5 seer) of cold water. Cover and cook on low heat. If the water evaporates before the meat is tender, add small amounts of hot water as needed. Cook until the meat is tender and about 2 cups (1 seer) of liquid gravy remains. Remove the chilies from the pot.
4Finely chop all the remaining onions. Heat the ghee in a large, heavy-bottomed pan (traditionally a tinned vessel). Fry the chopped onions until red. Add the prepared masala paste (from step 2) and fry, stirring constantly with a spoon, until the masala is well-roasted and reddish in color.
5Add the cooked meat with all its gravy and the remaining half of the salt to the fried masala. Mix well. Add the remaining whole peeled potatoes. Cover and cook on medium heat. Stir occasionally to ensure the masala does not stick to the bottom. Cook until the potatoes are fully tender.
6Once the potatoes are cooked, stir in the reserved coconut milk (from step 1). The curry should be slightly thin, not too thick. Simmer until the ghee begins to separate and float on top. Remove the lid. Add about 3/4 of the lime juice, stir, and taste. If it lacks tartness, add the remaining lime juice. Simmer for 2-3 more minutes, then remove from heat. Serve hot.