Meat or Chicken Stew No. 4
This rich and aromatic Parsi stew combines tender meat or chicken with earthy cowpeas and sweet carrots in a luscious, coconut-based gravy. The dish features a complex spice blend of cardamom, cloves, and curry powder, balanced by the sharp tang of vinegar and the savory depth of ghee. Slow-cooked until the ghee separates, it results in a semi-dry, succulent texture that pairs perfectly with crusty bread or rotis.
Ingredients
- 1 pound Meat (Lamb, Mutton, or Chicken) (Use tender, fatty meat cut into pieces.)
- 1 cup Dried cowpeas (black-eyed peas) (Originally '0.5 tipri'. Use 'choli' beans.)
- 1/2 pound Ghee (Divided use. Originally '0.5 seer'.)
- 1/2 pound Onions (Originally '0.5 seer'.)
- 1/4 pound Carrots (Peeled and cut into chickpea-sized pieces.)
- 2 ounces Curry powder (Originally '5 tolas'. This is a large amount; adjust to taste if preferred.)
- 1 tablespoon Salt (Originally '1.5 tolas'. Adjust to taste.)
- 1 teaspoon Fresh ginger (Crushed/paste. Originally '0.5 tola'.)
- 1 teaspoon Fresh garlic (Crushed/paste. Originally '0.5 tola'.)
- 15 whole Cardamom pods
- 15 whole Cloves
- 1/2 whole Fresh coconut (Large coconut, grated.)
- 6 teaspoons Strong vinegar
- 2 cups Water (Originally '1 seer'. Plus extra as needed.)
More recipes using Meat
Irish Stew II (Parsi Style)
A rich and aromatic Parsi interpretation of the classic Irish Stew, featuring tender meat slow-cooked with a bountiful assortment of root vegetables and beans. Unlike the Western original, this version is elevated with Indian aromatics like ginger, garlic, and chili, creating a savory, semi-dry gravy that clings to the succulent ingredients. The dish is traditionally prepared using a water-lid technique to lock in moisture, resulting in a flavorful one-pot meal that pairs perfectly with crusty bread or rotis.
Meat or Chicken with Greens (Bhaji Ma Gosht)
A rich and aromatic Parsi-style stew where tender mutton or chicken is slow-cooked with a generous amount of fresh leafy greens and whole pearl onions. The dish features a savory base of caramelized onions and spices, resulting in a luscious, nutrient-dense gravy where the meat falls off the bone. Best enjoyed with crusty bread or rotis to scoop up the flavorful, ghee-enriched sauce.
Meat or Chicken with Cauliflower
This traditional Parsi-style curry combines tender chunks of meat or chicken with fresh cauliflower florets in a rich, coconut-infused gravy. The dish balances savory notes from browned onions and ghee with a subtle sweetness from coconut milk and a finishing touch of aromatic garam masala. Ideally served with rotis or rice, this stew offers a comforting texture where the cauliflower remains intact yet absorbs the savory spices.
Meat or Chicken with Double Beans
A rich and hearty Parsi-style curry combining tender mutton or chicken with creamy double beans (lima beans or kidney beans). This traditional dish features a savory base of caramelized onions, aromatic ginger-garlic paste, and fresh herbs, slow-cooked until the meat falls off the bone and the beans are buttery soft. Best enjoyed with rotis or crusty bread to scoop up the thick, flavorful gravy.
Instructions
- 1Clean the meat and cut it into appropriate pieces. Wash twice with cold water. Peel and crush the ginger and garlic. Peel the onions and slice them very finely (like vermicelli).
- 2Pick and clean the cowpeas (choli). Wash them and boil them together with the chopped carrots in water until soft. Once tender, drain the water and set aside.
- 3Grind the curry powder, grated coconut, cardamom, and cloves together on a grinding stone (or in a blender) until very fine.
- 4In a tinned pot (or heavy-bottomed pan), heat half of the ghee. Fry the sliced onions until they turn a pale red color. Add the ginger and garlic paste and sauté briefly. Add the meat and salt, then pour in about 2 cups (1 seer) of water. Cover the pot and place it over medium heat (originally charcoal embers). If the water evaporates, add a little water to the lid (to create steam) or into the pot. Cook until the meat is tender and about 1.5 cups of gravy remains. Remove from heat.
- 5In another pot, heat the remaining half of the ghee. Fry the ground masala paste until fragrant. Add the cooked meat with its gravy, along with the boiled cowpeas and carrots. Add the vinegar. Cover and place back on low heat. Cook until the gravy thickens and the ghee separates and floats on top. The stew should be slightly loose and moist, not completely dry. Remove from heat and serve.
You Might Also Like
Mutton or Chicken Stew No. 2
This rich and aromatic Parsi-style stew combines tender mutton or chicken with a medley of fresh greens, root vegetables, and creamy coconut. The dish features a unique blend of five greens (pachrasi bhaji) and is slow-cooked until the meat is succulent and the gravy thickens with ghee. Finished with an optional touch of vinegar and sugar, it offers a delightful balance of savory, spicy, and sweet-sour flavors typical of traditional Parsi cuisine.
Parsi Mutton or Chicken Stew
A rich and aromatic Parsi stew that combines tender mutton or chicken with a bountiful harvest of root vegetables and beans. This historical recipe features a slow-cooked medley of red pumpkin, green peas, lima beans, and pearl onions, simmered in a savory ghee base. The dish is finished with a traditional sweet and sour balance of vinegar, sugar, and lemon juice, creating a complex and comforting flavor profile typical of Parsi cuisine.
Meat or Chicken with Cowpea Pods
This traditional Parsi dish combines tender mutton or chicken with finely chopped cowpea pods for a unique textural experience. The fresh green beans are sliced into delicate shavings, allowing them to melt into the rich, spiced gravy and coat the meat perfectly. Best enjoyed with hot chapatis or crusty bread, this savory stew offers a delightful balance of earthy vegetables and succulent meat.
Meat or Chicken with Black-Eyed Peas
This hearty Parsi-style curry brings together tender chunks of mutton or chicken with earthy black-eyed peas (chola) in a rich, spiced gravy. Distinct from traditional dal preparations, the dried peas are cooked directly with the meat without prior soaking, allowing them to absorb the savory meat juices and aromatic spices like ginger, garlic, and turmeric. The result is a rustic, texture-rich dish that pairs perfectly with steamed rice or crusty bread for a wholesome and satisfying meal.