Meat or Chicken Masala No. 2
This rich and aromatic Parsi-style curry features tender meat or chicken slow-cooked in two stages for maximum flavor depth. The meat is first simmered with aromatics in a muslin pouch to create a flavorful stock, then browned with caramelized onions and saffron before being finished in its own reduced juices. The result is a succulent, semi-dry masala dish that pairs perfectly with roti or can be used as a base for a luxurious pulao.
Ingredients
- 2 pounds Leg of lamb or whole chicken (Original specifies 'Gost' (meat) leg piece or chicken. Keep as a whole piece or large chunks.)
- 1 cup Ghee (Originally '0.5 seer' (approx 450g). Reduced to 1 cup for modern preference, though traditional recipe uses more.)
- 1 pound Onions (Originally '0.5 seer'. Finely sliced.)
- 2 tablespoons Fresh ginger (Originally '2.5 tolas'. Peeled and crushed/minced.)
- 2 tablespoons Garlic (Originally '2.5 tolas'. Peeled and crushed/minced.)
- 1 1/2 tablespoons Salt (Originally '1.5 tolas'. Adjust to taste.)
- 2 teaspoons Coriander seeds (Husks removed.)
- 3 teaspoons Red chili powder (Originally dried chilies, seeds removed and pounded fine.)
- 1 teaspoon Garam masala (Heaping teaspoon.)
- 1 pinch Saffron strands (Originally '5 val' (approx 2g). Use a generous pinch.)
- 6 cups Water (Originally '3 seers'. Used for boiling the meat.)
More recipes using Lamb or chicken
Meat or Chicken with Green Peas
This traditional Parsi dish, known as 'Gosht or Murghi Green Peas Ma', combines tender chunks of meat or chicken with sweet, fresh green peas in a rich, savory gravy. Slow-cooked in ghee until the flavors meld and the oil separates, it offers a delightful contrast between the succulent protein and the tender pop of the peas. Enhanced with aromatic ginger, garlic, and fresh herbs, this comforting stew is perfect served with crusty bread or rotis.
Meat or Chicken with Onions and Potatoes
This traditional Parsi dish, known as 'Kanda Papeta Ma Gosht', features tender meat simmered in a rich, savory gravy with caramelized onions and soft potatoes. The unique addition of whole fried pearl onions adds a delightful sweetness and texture that contrasts perfectly with the spicy, ghee-laden sauce. Best enjoyed with crusty bread or rotis, this comforting meal can be prepared with either mutton or chicken for a satisfying family dinner.
Meat or Chicken in Toddy
This unique Parsi dish transforms tender lamb or chicken by simmering it in fresh palm wine (toddy) instead of water, creating a subtly sweet and tangy flavor profile unlike any standard curry. The natural fermentation of the toddy acts as a tenderizer and flavor enhancer, resulting in a rich, succulent gravy without the need for heavy spices like cumin or chilies. Cooked slowly using the traditional 'dum' method with water on the lid, the meat absorbs the delicate aroma of the palm sap for a truly distinct culinary experience.
Meat or Chicken with Bitter Gourd (Karela Ma Gos)
A classic Parsi delicacy known as 'Karela Ma Gos,' where tender chunks of meat or chicken are simmered with fried bitter gourd slices. The dish features a distinctive sweet and sour gravy created from jaggery and tamarind, which perfectly balances the natural bitterness of the vegetable. This rich, savory stew is slow-cooked until the ghee separates, resulting in a melt-in-the-mouth texture that pairs beautifully with rotis or rice.
Instructions
- 1Clean the meat (or chicken) and wash it twice in cold water. Keep it as a whole piece or cut into large chunks. Peel and crush the ginger and garlic. Place the crushed ginger, garlic, and coriander seeds into a piece of clean muslin cloth and tie it loosely into a bundle (potli).
- 2In a large pot, pour in the water (approx 6 cups). Add the spice bundle, the meat, and the salt. Cover with a lid and cook over low heat. If the water evaporates before the meat is tender, add more hot water as needed. Cook until the meat is tender and the liquid has reduced to approximately 2 cups (1 seer) of stock. Remove from heat, take out the meat, and discard the spice bundle, reserving the stock.
- 3Lightly toast the saffron and grind it into a fine powder. Peel the onions and slice them finely. In a separate heavy-bottomed pot, heat the ghee and fry the onions over medium heat until they turn a golden almond-brown color.
- 4Add the red chili powder to the fried onions. Carefully add the boiled meat to the pot, handling it gently so it does not break. Fry the meat in the ghee and onions until it takes on a reddish-brown color.
- 5Mix the ground saffron into the reserved stock (from step 2) and pour this liquid over the meat. Place the pot on low heat (or embers). Simmer until the meat is extremely tender, the water has evaporated, and the ghee separates from the masala. Remove from heat and sprinkle the garam masala over the top before serving.
You Might Also Like
Mutton or Chicken Masala No. 3
A rich and aromatic Parsi curry featuring tender mutton or chicken stewed with potatoes and whole pearl onions. This historical recipe builds a complex flavor profile using a deep-fried onion base, a medley of fresh herbs including celery, parsley, and mint, and a finishing touch of Worcestershire sauce and vinegar for tang. The gravy is lightly thickened with wheat flour, creating a luscious texture that clings to the meat and vegetables, perfect for serving with crusty bread or rice.
Masala Mutton or Chicken Curry
A rich and aromatic Parsi-style curry featuring tender mutton or chicken simmered with potatoes in a savory gravy. This historical recipe combines traditional Indian spices like turmeric and garam masala with colonial influences such as Worcestershire sauce and celery, creating a unique fusion flavor. Finished with boiled eggs and fresh herbs, it offers a hearty and satisfying meal perfect for special occasions.
Spiced Mutton or Chicken Masala No. 5
This traditional Parsi curry transforms tender mutton or chicken into a rich, aromatic stew using a unique thickening technique and a sharp vinegar finish. The dish features a luscious gravy thickened by carefully pressing wheat or rice flour into the simmering sauce, creating a velvety texture that coats the succulent meat and potatoes. A freshly ground paste of garlic, cinnamon, cloves, and vinegar is added at the very end to preserve its tangy punch, making this a comforting main course perfect for serving with crusty bread or rice.
Chicken or Mutton Curry (Kari Marghi athva Gostni)
A rich and aromatic Parsi-style curry that masterfully blends the nuttiness of roasted gram and poppy seeds with the creamy sweetness of fresh coconut milk. This traditional dish features tender chicken or mutton simmered in a complex, hand-ground spice paste, balanced by the distinct tang of tamarind. The slow-cooking process allows the thick, savory gravy to develop a deep flavor profile and a beautiful separation of ghee, making it an indulgent meal best served with rice or crusty bread.