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.
Ingredients
- 1 pound Lamb, Goat, or Chicken (cut into pieces) (Use tender meat or a small, plump chicken.)
- 3/4 cup Ghee (Originally '1.5 pasher' (approx 6-7 oz).)
- 1 pound Green peas (shelled) (Fresh or frozen. Originally '1 seer' of grains.)
- 3 cups Onions (finely chopped) (Originally '0.75 seer' (approx 12 oz).)
- 1 1/2 teaspoons Salt (Adjust to taste. Recipe notes adding extra salt to account for the vegetables.)
- 1/2 pound Tomatoes (small, ripe) (Optional ingredient.)
- 1 tablespoon Ginger-Garlic Paste (For the masala version.)
- 1 cup Fresh cilantro (coriander leaves) (Originally '3 bunches'.)
- 3 whole Green chilies (large) (Finely chopped.)
- 1 teaspoon Turmeric powder (Flat spoonful.)
- 1 teaspoon Black pepper powder (Flat spoonful.)
- 1 cup Mixed greens (spinach/fenugreek) (Optional. Originally 'pachrasi bhaji'.)
Instructions
- 1In a heavy-bottomed pot, heat the ghee over medium heat. Add the chopped onions and fry until they soften and begin to turn golden. Add the ginger-garlic paste, chopped green chilies, turmeric, and black pepper. Sauté briefly until aromatic.
- 2Add the meat or chicken pieces to the pot along with the salt. Stir well to coat the meat in the ghee and spices. Add a small amount of water if necessary to prevent sticking, cover, and cook until the meat is about half-cooked (approx. 15-20 minutes for chicken, 30-40 minutes for lamb).
- 3Once the meat is half-cooked, add the shelled green peas and chopped cilantro. If using the optional mixed greens (bhaji), add them now as well. Stir gently to combine.
- 4Continue cooking over low heat (originally 'on embers'). If using tomatoes, add them when the dish is nearly done. Cook until the water evaporates and the ghee separates from the gravy ('ghi par aave'). The meat should be tender and the peas fully cooked but not mushy.