Khurme (Parsi Meat Confit)

This traditional Parsi preservation dish, known as Khurme, transforms boneless mutton into a rich, confit-style delicacy using a slow-cooking method in pure ghee. The meat is first cured with salt to draw out moisture, then simmered gently with aromatic whole black peppercorns and cumin seeds until it turns tender and reddish-brown. The result is a succulent, deeply flavorful meat that can be stored for weeks in winter or enjoyed immediately as a luxurious main course.

Ingredients

5 pounds Boneless mutton or goat meat (Cut into 2-inch pieces. Originally '5 Rattal'.)
4 pounds Ghee (Originally '4 Sher'. Used for confit/submerging the meat.)
6 ounces Salt (Originally '15 Tolas' (approx 175g). Used for curing.)
2 teaspoons Whole black peppercorns (Heaping teaspoons.)
2 teaspoons Cumin seeds (Heaping teaspoons.)
1 piece Banana leaf (For covering during the draining process. Can substitute with parchment paper.)

Instructions

1Clean the meat thoroughly, removing all fat and bones. Cut the meat into 2-inch pieces. Do not wash the meat with water; wipe it clean with a cloth if necessary to ensure it is dry.
2Take a clean, new basket or colander. Layer the meat pieces inside, sprinkling salt generously between the layers. Cover the meat with a washed, dried, and wiped banana leaf. Place a lid that fits inside the basket directly onto the leaf, place a saucer on top of that, and add a heavy weight on top to press the meat down. Allow this to sit for 4 to 5 hours to let the water drain out.
3After draining, shake off any excess salt sticking to the meat pieces. In a deep, heavy-bottomed pot (traditionally tin-lined), heat the ghee. Add the meat, cumin seeds, and black peppercorns. Cook over a very low flame with the pot uncovered. Do not cover the pot, and absolutely do not add any water.
4Stir occasionally to turn the meat pieces over. Let the meat fry gently in the ghee until it becomes beautifully tender and turns a reddish-brown color. Once cooked, remove from heat.
5Allow the mixture to cool slightly. Transfer the meat along with the ghee into a jar. You can eat it as is with the ghee, or heat it up before serving if preferred. In winter, this meat stays good for many days. Note: This recipe can also be made with 4 tender chickens, but reduce salt to 10 Tolas (approx 4 oz) and cook for only 3 hours, taking care not to let the chicken become too hard.