Meat or Chicken in Raw Mangoes
This traditional Parsi dish offers a tangy twist on the classic mango curry by utilizing tart raw mangoes instead of the usual ripe ones. Tender pieces of meat or chicken are simmered in a rich ghee-based sauce, absorbing the sour and refreshing notes of the green mango slices which cut through the richness of the dish. The result is a savory, slightly acidic, and deeply satisfying main course that pairs perfectly with rice or flatbreads.
Ingredients
- 1 pound Mutton or Chicken (Cut into pieces. Quantity estimated for a standard family meal.)
- 2 cups Raw Mangoes (Green/Unripe) (Peeled and sliced. Originally 'raw mango slices' substituted for ripe mangoes.)
- 3 tablespoons Ghee (For cooking. Quantity estimated.)
- 2 medium Onions (Sliced. Quantity estimated (implied by standard preparation for this dish).)
- 1 tablespoon Ginger-Garlic Paste (Quantity estimated (implied by standard preparation).)
- 1 teaspoon Salt (Or to taste. Quantity estimated.)
- 1 cup Water (For simmering. Quantity estimated.)
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Instructions
- 1Wash and cut the meat or chicken into serving pieces. Peel the raw mangoes and cut them into thick slices, discarding the stone.
- 2In a heavy-bottomed pot, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown. Add the ginger-garlic paste and cook for another minute until fragrant.
- 3Add the meat or chicken to the pot along with salt. Sear the meat until it changes color. Add water, cover the pot, and simmer until the meat is nearly tender (about 20-30 minutes for chicken, 40+ minutes for mutton).
- 4Once the meat is mostly cooked, add the peeled raw mango slices. Continue to cook on low heat until the mangoes are tender and the gravy has thickened nicely in the ghee. Be careful not to overcook the mangoes to the point of disintegration; they should hold their shape.
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