Meat or Chicken in Tomatoes (Method 2)

Meat or Chicken in Tomatoes (Method 2)

A classic Parsi specialty combining tender meat or chicken with a rich, sweet-and-sour tomato gravy. This slow-cooked dish balances the acidity of ripe tomatoes with a generous amount of jaggery, resulting in a thick, glossy sauce that clings to the succulent meat. Traditionally cooked using the 'dum' method to retain moisture, it develops deep, caramelized flavors that pair perfectly with fresh rotis or crusty bread.

Ingredients

  • 3 pounds Ripe tomatoes (Large, ripe but firm tomatoes. Originally '3 Sher'.)
  • 1 pound Mutton or Chicken (Tender goat meat or chicken pieces. Originally '1 Ratal'.)
  • 1/2 pound Jaggery (Or brown sugar. Originally '0.5 Sher'.)
  • 1/4 pound Onions (About 1 large onion. Originally '0.25 Ratal'.)
  • 1/2 cup Ghee (Originally '0.25 Sher' (approx 1/4 lb).)
  • 1 tablespoon Salt (Adjust to taste. Originally '1.5 Tola'.)
  • 1 teaspoon Fresh ginger (Crushed or paste. Originally '0.5 Tola'.)
  • 1/2 teaspoon Garlic (Crushed or paste. Originally '0.25 Tola'.)
  • 1 cup Water (For washing and cooking adjustments (estimated).)

Instructions

  1. 1Cut the mutton (or chicken) into serving-sized pieces. Wash thoroughly twice with cold water and drain.
  2. 2Peel the tomatoes (blanching in hot water first makes this easier) and chop them. Peel and finely slice the onions into thin, vermicelli-like strips. Peel and crush the ginger and garlic into a paste. Clean the jaggery and crush it into small pieces.
  3. 3In a heavy-bottomed pot (traditionally a tinned vessel), combine the meat, tomatoes, jaggery, sliced onions, ghee, salt, ginger, and garlic. Mix everything thoroughly with a spoon.
  4. 4Cover the pot with a lid. Place the pot on low heat (simmer). Pour some water onto the lid itself (this creates a condensation trap to keep the interior moist). Cook slowly. If the meat is not yet tender and the liquid inside dries up, add the warm water from the lid into the pot.
  5. 5Continue cooking until the meat is completely tender, all the water has evaporated, and the ghee separates from the thick sauce. Remove from heat and serve hot.
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