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.
Ingredients
- 1 pound Mutton or Lamb (very tender cuts) (Originally '1 ratal' of tender male goat meat.)
- 2 tablespoons Vinegar (for washing) (Quantity estimated for washing the meat.)
- 1/2 pound Ghee (Originally '0.5 ratal'. Can reduce to 1/2 cup for modern preference, but original calls for equal weight to onions.)
- 1/2 pound Onions (Originally '0.5 ratal'. Finely sliced.)
- 1 1/2 teaspoons Fresh ginger (Originally '0.5 tola'. Weighed approx 6g.)
- 1 1/2 teaspoons Garlic cloves (Originally '0.5 tola'. Weighed approx 6g.)
- 2 teaspoons Coriander seeds (husked/crushed) (Heaping spoons.)
- 1 teaspoon Ground turmeric (Heaping spoon.)
- 1 teaspoon Whole black peppercorns (Heaping spoon.)
- 1 teaspoon Cumin seeds (Heaping spoon.)
- 1 teaspoon Salt (Heaping spoon, or to taste.)
- 4 whole Dried red chilies (large, Goa or Kashmiri)
- 1 1/2 cups Mild Vinegar (Cider or Malt) (Originally '0.5 bottle'. Use a mild vinegar, not a harsh synthetic one.)
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Instructions
- 1Cut the mutton or lamb into pieces. Wash the meat thoroughly using the small amount of vinegar reserved for washing (do not use water). Set aside.
- 2Peel the ginger and garlic. Combine them with the coriander seeds, turmeric, black peppercorns, cumin seeds, and dried red chilies. Grind everything together on a grinding stone or in a blender, using a little bit of the cooking vinegar to help grind it into a very fine, smooth paste.
- 3Peel and slice the onions into fine, dust-like pieces. Heat the ghee in a clay pot or a completely intact enamel vessel (do not use copper or brass as the vinegar will react). Fry the onions over low heat until they turn an almond-brown color. Add the ground masala paste to the fried onions and fry until the mixture turns red and aromatic.
- 4Add the meat pieces and salt to the pot, mixing well with the masala. Pour in the remaining mild vinegar (approx 1.5 cups). Cover the pot with a clay lid or a saucer. Place on low heat (originally embers) and simmer gently. Stir occasionally with a spoon. Cook until the meat is completely tender and the ghee separates from the gravy.
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