Meat or Chicken in Papaya
This unique historical Parsi dish pairs tender mutton or chicken with chunks of mature green papaya, creating a subtle sweetness that balances the savory spices. The papaya acts as a natural tenderizer while absorbing the rich flavors of the ginger, garlic, and onion-based gravy. Slow-cooked to perfection, this stew offers a delightful textural contrast and a comforting, aromatic profile that is perfect served with roti or rice.
Ingredients
- 2 pounds Mutton or Chicken (Cut into serving pieces. Quantity estimated for a standard main dish.)
- 1 whole Large Papaya (Should be raw (green) but mature/sweet ('meetha mota kacha').)
- 3/4 cup Ghee (Originally '1.5 pasher' (approx 10-12 oz). Reduced slightly for modern preference.)
- 3 whole Onions (Finely sliced. Quantity estimated based on 'fry onions red' instruction.)
- 1 tablespoon Ginger paste (Quantity estimated.)
- 1 tablespoon Garlic paste (Quantity estimated.)
- 1 1/2 teaspoons Salt (Adjust to taste.)
- 2 cups Water (Originally '1/2 seer'. Added because papaya does not release as much water as cucumber.)
- 1 teaspoon Sugar (Optional, for finishing.)
- 1 teaspoon Garam Masala (For finishing.)
Instructions
- 1Peel the large papaya thoroughly. Remove all seeds from the center. Cut the papaya into chunks approximately 3 inches in size, similar to how one would cut bottle gourd for stewing.
- 2In a large heavy-bottomed pot, heat the ghee over medium heat. Add the sliced onions and fry them until they turn a deep red color. Once browned, add the ginger and garlic paste and sauté for another minute until fragrant.
- 3Add the meat or chicken pieces to the pot along with the salt. Stir well to coat the meat in the ghee and onion mixture. Add the prepared papaya chunks to the pot.
- 4Pour in the water (approx. 2 cups). Unlike bottle gourd or cucumber, papaya does not release much water, so this added liquid is necessary. Cover the pot with a lid. If the liquid reduces too much before the meat is tender, add small amounts of water to the lid (to warm) and then into the pot as needed.
- 5Once the meat is tender and the ghee separates from the gravy ('comes to the top'), the dish is nearly ready. If you prefer a slight sweetness, stir in the sugar. Finally, sprinkle the garam masala over the top, remove from heat, and serve hot.