Delicious Mutton Curry

Delicious Mutton Curry

A rich and unique Parsi-style mutton curry that balances savory, sweet, and tangy flavors with a medley of root vegetables. Tender goat meat is simmered with beetroot, carrots, and turnips, then finished in a thick, aromatic gravy spiced with mace, cardamom, and cloves. The addition of fresh lemon juice and sugar creates a delightful sweet and sour profile characteristic of traditional Parsi cuisine, perfect for serving with rice or crusty bread.

Ingredients

  • 1 pound Mutton (goat or lamb), cut into pieces (Originally 1 Ratal tender male goat meat.)
  • 1 cup Ghee (Originally 0.5 Seer. Divided use.)
  • 1 large Onion, finely chopped (Originally 0.25 Seer (approx 115g).)
  • 1 medium Beetroot, peeled and finely chopped (Originally 0.25 Seer (approx 115g).)
  • 1/2 cup Sugar (Originally 0.25 Ratal (approx 115g). Adjust to taste.)
  • 1 small Carrot, peeled and finely chopped (Originally 1 Navtank (approx 50-60g).)
  • 1 small Turnip, peeled and finely chopped (Originally 1 Navtank (approx 50-60g).)
  • 1 1/2 tablespoons Chana Dal (split chickpeas) (Originally 2 Tolas.)
  • 1 tablespoon Salt (Originally 2 Tolas. Adjust to taste.)
  • 1 inch piece Fresh ginger, crushed (Originally 1 Tola.)
  • 1 teaspoon Turmeric powder (Originally 1 Tola (fresh or powder).)
  • 1/4 teaspoon Mace (Javantri) (Originally 0.25 Tola.)
  • 10 pods Green cardamom pods
  • 10 whole Cloves
  • 1 inch Cinnamon stick
  • 1 cup Whole milk (Originally 0.5 Seer.)
  • 1/2 cup Lemon juice (Originally juice of 6 lemons.)
  • 1 1/2 cups Water (Originally 0.75 Seer.)
  • 4 whole Dried red chilies (optional) (For heat, if desired.)

Instructions

  1. 1Clean the mutton pieces and wash them twice in cold water. Peel and crush the ginger. Peel the onions and chop them very finely. Peel and finely chop the beetroot, carrots, and turnips.
  2. 2In a heavy-bottomed pot, heat half of the ghee (approx 1/2 cup). Add the chopped onions and fry until they turn red. Add the mutton, crushed ginger, chopped beetroot, carrots, turnips, and salt. Pour in the water (1 1/2 cups), cover the pot, and simmer over low heat (or on embers) until the meat is fully tender. A traditional method is to place water on the lid to create steam and prevent burning.
  3. 3While the meat is cooking, grind the chana dal, turmeric, mace, cardamom, cinnamon, and dried red chilies (if using) into a very fine paste. You may use a little water or the milk to help grind it smoothly.
  4. 4Once the meat is tender, remove the meat pieces from the pot, reserving the vegetable gravy. In a clean pot, heat the remaining ghee and add the cloves. When they sizzle, add the cooked meat pieces and fry until reddish-brown. Then, add the ground masala paste and the reserved vegetable gravy (from step 2). Mix everything thoroughly.
  5. 5Place the pot back on low heat (or embers). Add the milk if it wasn't used during grinding. Stir occasionally to prevent sticking. Cook until the ghee begins to separate from the gravy. Finally, stir in the lemon juice and sugar. Cook just until the sugar has melted and dissolved. Remove from heat and serve.
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