Meat Curry with Apple

Name: Meat Curry with Apple
Ingredients: 1/2 pound Cooked meat (lamb or mutton) (Originally '0.5 Ratal cooked cold meat'. Use leftover roast or boiled meat.); 1/2 pound Onions, finely chopped (Originally '0.5 Seer'. Approx 2 medium onions.); 4 tablespoons Ghee (Originally '0.5 Seer' (approx 1/2 lb), which is excessive for modern tastes. Reduced to a standard amount for frying.); 1 whole Apple, medium (Use a firm, ripe apple.); 1 teaspoon Curry powder (Heaping teaspoon.); 1 teaspoon Wheat flour (Heaping teaspoon. Used for thickening.); 1 teaspoon Salt (Heaping teaspoon, or to taste.); 1 cup Water (Originally '1 pasher' (approx 1 cup).)

Tender chunks of leftover cooked lamb or mutton are simmered in a unique, savory-sweet gravy thickened with wheat flour and enriched with a tart apple. This historical Parsi curry balances the heat of spices with the natural sweetness of caramelized onions and fruit, creating a luscious sauce that clings to the meat. A perfect way to repurpose a roast, it yields a comforting dish with a rich, glossy finish best served with rice or rotis.

Ingredients

1/2 pound Cooked meat (lamb or mutton) (Originally '0.5 Ratal cooked cold meat'. Use leftover roast or boiled meat.)
1/2 pound Onions, finely chopped (Originally '0.5 Seer'. Approx 2 medium onions.)
4 tablespoons Ghee (Originally '0.5 Seer' (approx 1/2 lb), which is excessive for modern tastes. Reduced to a standard amount for frying.)
1 whole Apple, medium (Use a firm, ripe apple.)
1 teaspoon Curry powder (Heaping teaspoon.)
1 teaspoon Wheat flour (Heaping teaspoon. Used for thickening.)
1 teaspoon Salt (Heaping teaspoon, or to taste.)
1 cup Water (Originally '1 pasher' (approx 1 cup).)

Instructions

1Cut the cooked meat into bite-sized pieces and rinse once with cold water. Peel the apple and cut it into small, fine pieces. Ensure the curry powder is finely ground. Peel the onions and chop them very finely.
2Heat the ghee in a heavy-bottomed pot (originally a tinned vessel) over medium heat. Add the chopped onions and fry until they turn a deep red color. Remove the onions with a slotted spoon and set aside. In the remaining ghee, add the meat pieces and fry until they are browned.
3Return the fried onions to the pot with the meat. Add the chopped apple, curry powder, wheat flour, and salt. Pour in the water. Cover the pot with a lid. If possible, place some water on top of the lid (a traditional technique to create condensation and prevent burning). Cook over low heat.
4Check the curry; the apple should be completely soft and merged into the sauce. If it is not yet soft, add the hot water from the lid into the pot and continue cooking. Once the apple has disintegrated and the curry has a slightly thin but rich consistency, remove the lid. Continue to cook over low heat until the ghee separates and floats on top. Remove from heat and serve.