Khari Gost (Savory Mutton Stew)
This traditional Parsi dish features tender mutton or chicken simmered in a rich, savory gravy created from caramelized onions and aromatic ginger-garlic paste. The meat is slow-cooked until it reaches a melt-in-the-mouth texture, resulting in a thick, buttery sauce that can be customized with dried red chilies and cumin for an extra kick. Simple yet deeply flavorful, this stew is best enjoyed with crusty bread or steamed rice to soak up the succulent juices.
Ingredients
- 1 pound Mutton or Chicken (tender cuts) (Originally '1 Ratal'. Use tender meat with some fat.)
- 1/2 cup Ghee (Originally '1 to 1.5 Pasher' (approx 4-6 oz). Adjust for richness.)
- 1 medium Onion (Originally '0.25 Seer' (approx 4 oz). Finely sliced.)
- 2 teaspoons Salt (Originally '1 Tola'. Adjust to taste.)
- 1 tablespoon Fresh ginger (Originally '0.5 Tola'. Peeled and crushed/minced.)
- 1 1/2 teaspoons Garlic (Originally '0.25 Tola'. Peeled and crushed/minced.)
- 2 1/2 cups Water (Originally '1.25 Seer'.)
- 1 teaspoon Cumin seeds (Optional variation. Coarsely crushed.)
- 4 whole Dried red chilies (Goa chilies) (Optional variation. Wiped clean.)
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Instructions
- 1Clean the meat and cut it into desired pieces (small or large). Wash twice with cold water. Peel and crush the ginger and garlic. Peel the onion and slice it very finely, like vermicelli.
- 2Heat the ghee in a heavy-bottomed pot (originally a tinned vessel). Add the sliced onions and stir constantly with a spoon to ensure they fry evenly. Fry until the onions turn red. (Note: If you prefer a lighter color stew, fry onions only to a pale almond color).
- 3Once the onions are red, add the crushed ginger and garlic. Stir until the raw smell disappears and the aromatics are fried. Add the meat and salt, mix well with the spoon, and cover the pot.
- 4After a short while, uncover and stir the meat, bringing the bottom layer to the top. Allow the water released by the meat to evaporate until the meat sizzles (sears) in the fat. Pour in the water (approx 2.5 cups), cover, and simmer on low heat.
- 5Continue cooking on low heat (originally placed on coals) until the meat is completely tender and a little gravy remains. If you prefer a dry dish, continue cooking until the liquid evaporates and the meat sits in the ghee. Remove from heat.
- 6For a spicy variation: After the initial frying of onions and aromatics, add 1 flat teaspoon of coarsely crushed cumin and 4-5 cleaned dried whole chilies (stems removed) along with the water. This will make the dish slightly spicy and give the gravy a pleasant yellow hue.
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