Meat or Chicken with Figs
A sophisticated Parsi delicacy that masterfully blends savory and sweet notes by pairing tender mutton or chicken with fresh green figs simmered in syrup. The rich, spiced gravy, flavored with ginger, garlic, and aromatic garam masala, is elevated by the addition of glazed figs, adding a unique texture and honeyed sweetness to the dish. This traditional recipe offers a delightful contrast of flavors, perfect for a festive meal served alongside fresh rotis or steamed rice.
Ingredients
- 1 pound Mutton or Chicken pieces (bone-in preferred) (Quantity estimated for a standard family meal.)
- 2 medium Onions, finely sliced (Base for the savory gravy.)
- 3 tablespoons Ghee or vegetable oil (Quantity estimated for frying onions and meat.)
- 1 tablespoon Ginger-garlic paste (Essential aromatic base.)
- 1/2 teaspoon Turmeric powder (Standard spice estimation.)
- 1 teaspoon Red chili powder (Adjust to taste.)
- 1 tablespoon Coriander-cumin powder (Dhana-Jeera) (Standard spice estimation.)
- 1 teaspoon Garam masala (For finishing the dish.)
- 1 teaspoon Salt (Or to taste.)
- 8 whole Fresh green figs (Approximately 250g. Use firm, fresh figs.)
- 1/2 cup Granulated sugar (For making the syrup (chas).)
- 2 cups Water (Divided use: for cooking meat and making syrup.)
Instructions
- 1In a heavy-bottomed pot, heat the ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown. Add the ginger-garlic paste and sauté for another minute until fragrant. Stir in the turmeric, red chili powder, coriander-cumin powder, and salt.
- 2Add the mutton or chicken pieces to the pot and brown them on all sides, coating them well with the spice mixture. Add about 1 to 1 1/2 cups of water (enough to cover the meat partially). Cover the pot and simmer on low heat until the meat is tender and cooked through. (Approx. 30-40 minutes for chicken, 45-60 minutes for mutton). If the gravy becomes too dry, add a splash of water.
- 3While the meat is cooking, prepare the figs. In a separate saucepan, combine the sugar with about 1/2 cup of water. Bring to a boil to dissolve the sugar. Add the fresh green figs (whole or halved, stems removed). Simmer gently until the figs are tender and the syrup has thickened slightly. Do not let the figs turn into mush.
- 4Once the meat is tender, add the cooked figs along with their syrup into the meat pot. Stir gently to mix without breaking the figs. Sprinkle the garam masala over the top. Simmer together on low heat for another 5-10 minutes to allow the sweet and savory flavors to meld. Serve hot.