Irish Stew II (Parsi Style)
A rich and aromatic Parsi interpretation of the classic Irish Stew, featuring tender meat slow-cooked with a bountiful assortment of root vegetables and beans. Unlike the Western original, this version is elevated with Indian aromatics like ginger, garlic, and chili, creating a savory, semi-dry gravy that clings to the succulent ingredients. The dish is traditionally prepared using a water-lid technique to lock in moisture, resulting in a flavorful one-pot meal that pairs perfectly with crusty bread or rotis.
Ingredients
- 2 pounds Lamb or Goat meat (tender, boneless or bone-in) (Original specifies 'tender meat from a male animal'. Cut into pieces.)
- 1 cup Ghee (Original specifies '1 seer' (approx 2 cups/1 lb). Reduced for modern preference, but can be increased for authenticity.)
- 4 ounces Onions (Finely sliced. Original specifies '0.25 seer' (approx 4 oz).)
- 1 teaspoon Fresh ginger (Crushed/paste. Original specifies '0.25 tola' (approx 3g).)
- 6 large cloves Garlic cloves (Crushed/paste.)
- 1 teaspoon Red chili powder (Cayenne) (Flat spoonful.)
- 1 1/2 pounds Mixed Vegetables (Bottle gourd, Eggplant, Sweet Potato, Purple Yam, Potatoes, Tomatoes) (Original calls for approx 4 oz (0.25 seer) of EACH vegetable type. Peel and chop into small pieces.)
- 1 pound Mixed Beans/Peas (Double beans, French beans, Green peas, Papdi/Flat beans) (Original calls for approx 4 oz (0.25 seer) of EACH bean type. Shelled or chopped.)
- 1 tablespoon Salt (Or to taste. Original specifies '2 tolas' (approx 24g).)
- 1 teaspoon Garam Masala (Heaping spoonful.)
- 1 tablespoon Worcestershire sauce (Or to taste. Original calls for 'Velati sauce' (foreign sauce).)
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Instructions
- 1Peel and crush the ginger and garlic. Cut the meat into bite-sized pieces and wash once with cold water. Peel the onions and slice them very finely (like vermicelli). Peel and chop all the root vegetables (bottle gourd, eggplant, sweet potato, yam, potatoes) into small uniform pieces and wash them. Prepare the beans and peas.
- 2In a heavy-bottomed pot (originally a tinned copper vessel), heat the ghee. Fry the sliced onions until they turn a pale red color. Add the crushed ginger and garlic and sauté briefly until fragrant. Stir in the red chili powder and the meat pieces, mixing well to coat the meat.
- 3Add all the prepared vegetables, beans, and salt on top of the meat mixture. Do not add water directly into the pot. Cover the pot with a rimmed lid or metal plate and pour water onto the lid (this creates condensation inside to cook the food without diluting the flavors). Cook over low heat (originally charcoal embers).
- 4Allow the stew to cook slowly. Keep replenishing the water on the lid if it evaporates, ensuring the pot does not burn at the bottom. Stir occasionally to prevent sticking. Cook until the meat and vegetables are tender and a thick gravy has formed. Remove from heat, then stir in the garam masala and Worcestershire sauce to taste.
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