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.
Ingredients
- 1 pound Lamb, Mutton, or Chicken (cut into pieces) (Use tender, fatty meat. Originally specified as 'tender male meat'.)
- 2/3 cup Ghee (Originally '1.25 pasher' (approx 5-6 oz).)
- 1 pound Potatoes (large) (Originally '1 seer'.)
- 1 pound Pearl onions (small onions) (Originally '1 seer small onions'.)
- 1/2 pound Onions (large) (Originally '0.5 seer'.)
- 1 tablespoon Salt (Originally '1.25 tola'. Adjust to taste.)
- 1 tablespoon Fresh ginger (Originally '0.5 tola'. Weighs approx 6g.)
- 1 teaspoon Garlic cloves (Originally '0.25 tola'. Weighs approx 3g.)
- 1 teaspoon Garam masala (Originally '1 flat spoonful'.)
- 2 1/2 cups Water (Originally '1.25 seer' (approx 20 oz).)
- 5 whole Hard-boiled eggs (optional) (Optional garnish.)
Instructions
- 1Peel and crush the ginger and garlic into a paste. Peel the large potatoes and cut them into 1/4-inch thick slices (or use vegetable cutters for decorative shapes); keep them submerged in cold water. Clean the meat, cut into pieces, and wash twice in cold water. Peel the large onions and slice them very finely (like sev). Peel the small pearl onions and keep them whole.
- 2Heat the ghee in a heavy-bottomed pot (originally a tin-lined vessel). Add the whole peeled pearl onions and stir gently until they turn a lovely red/golden color. Remove them with a slotted spoon and set aside. In the same ghee, add the sliced large onions and fry them until they are also red and caramelized.
- 3Add the ginger-garlic paste to the fried sliced onions and sauté until the raw aroma disappears and it smells fragrant. Add the meat and salt, mixing well with a spoon. Cover the pot with a lid. After a short while, uncover and stir; allow the water released by the meat to evaporate and the meat to sear (sizzle) in the fat.
- 4Pour in the water (approx 2.5 cups), cover, and cook over medium heat. When about half the water has evaporated, reduce the heat to low (simmer). Continue cooking until the meat is tender.
- 5Once the meat is tender, add the sliced potatoes. Cook until the potatoes are soft and there is only a little gravy left. Carefully add the fried pearl onions back into the pot, stirring gently so they do not break. When the ghee rises to the surface, sprinkle the garam masala over the top. If desired, add halved hard-boiled eggs at this stage, mixing carefully so they don't break.