Meat Curry in Vinegar

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.)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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