Kari Hadus (Parsi Mutton and Lentil Curry)

Kari Hadus (Parsi Mutton and Lentil Curry)

This rich and aromatic Parsi curry combines tender mutton with earthy masoor dal (red lentils) for a hearty, protein-packed meal. The meat is first marinated in a spiced yogurt mixture and slow-cooked with caramelized onions, then finished with a fragrant temper of ghee and fresh ground spices including saffron and cardamom. The result is a thick, savory stew with a complex flavor profile that pairs perfectly with steamed rice or crusty bread.

Ingredients

  • 1 pound Mutton or Lamb (clean, tender meat) (Originally '1 ratal'.)
  • 6 ounces Firm Yogurt (Curd) (Originally '1.5 pasher' (approx 3/4 cup).)
  • 1 cup Ghee (Originally '0.5 seer' (approx 1/2 lb). Used in two parts.)
  • 1/2 pound Onions (Originally '0.5 seer'. Approx 2 medium onions.)
  • 4 tablespoons Coriander seeds (husked/crushed) (Originally '2 tolas'.)
  • 1 ounce Fresh Ginger (Originally '2 tolas'. Approx 2-inch piece.)
  • 1 tablespoon Salt (Originally '2 tolas' (which is very salty); adjusted for modern taste.)
  • 5 cloves Garlic cloves (Originally '1 tola'.)
  • 1 tablespoon Turmeric powder (Originally '1 tola'.)
  • 1 pinch Saffron strands (Originally '3 val'.)
  • 1 inch Cinnamon stick
  • 10 pods Green Cardamom pods
  • 10 whole Cloves
  • 1 cup Masoor Dal (Red Lentils) (Originally '1 tipri'.)
  • 2 cups Water (Estimated quantity for cooking.)

Instructions

  1. 1Peel the ginger, onions, and garlic. Take exactly half of the ginger, half of the onions, half of the garlic, and half of the coriander seeds. Grind these ingredients together finely to extract their essence/juice.
  2. 2In a large bowl, combine the ground paste from the previous step with the yogurt and salt. Cut the mutton into pieces, wash twice with cold water, and dry thoroughly. Add the meat to the bowl and mix well to coat with the marinade.
  3. 3Slice the remaining half of the onions finely. In a heavy-bottomed pot (originally a tinned copper vessel), heat half of the ghee. Fry the sliced onions until they turn a pale red color. Add the marinated meat mixture (including all the yogurt marinade) to the pot. Cover and cook over low heat (embers), stirring occasionally, until the liquid evaporates and the mixture becomes dry.
  4. 4While the meat cooks, finely grind all the remaining ingredients: the rest of the coriander, ginger, garlic, plus the turmeric, saffron, cinnamon, cardamom, and cloves. Pick over and wash the masoor dal. Once the meat is dry (from the previous step), add the washed dal to the pot. Pour in enough water to cover and cook the meat and lentils. Cover and cook over low heat until the meat is completely tender.
  5. 5Once the meat is tender, heat the remaining half of the ghee in a separate small pan until hot. Pour the hot ghee into the main pot. Immediately add the ground spice blend (prepared in step 4) into the pot and mix everything thoroughly. Cook uncovered over low heat for 15 minutes to blend the flavors. Remove from heat and serve.
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