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.)
More recipes using Mutton
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.
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.
Meat Curry in Vinegar
This traditional Parsi-style meat curry, known as "Gostni Curry Sarkama," features tender mutton or lamb slow-cooked in a tangy, aromatic vinegar base. The dish balances the richness of ghee and caramelized onions with a robust spice paste made from dried chilies, coriander, and cumin, resulting in a deep red, flavorful gravy where the fat separates beautifully. Similar to a Vindaloo but with distinct Parsi nuances, this rich and savory dish is best served with crusty bread or rice to soak up the flavorful sauce.
Khatai Kebabs (Tangy Mutton Kebabs)
Rich and aromatic, these historical Parsi kebabs combine finely minced mutton with ground almonds and saffron for a luxurious texture and flavor. The meat is marinated with fresh ginger, garlic, and warming spices, then fried in ghee until golden brown and succulent. Uniquely finished with a splash of fresh lemon juice, these 'Khatai' (tangy) kebabs offer a perfect balance of savory richness and refreshing acidity.
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.
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A rich and aromatic Parsi-style mutton curry featuring tender chunks of meat marinated in a spicy yogurt base. This historical recipe combines the warmth of whole spices like cardamom and cloves with the tang of fresh curd and the sweetness of fried onions to create a thick, luscious gravy. Slow-cooked to perfection, the dish develops complex flavors that pair beautifully with rice or flatbreads.
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.
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