Meat or Chicken with Pineapple
This unique Parsi dish combines savory, tender chunks of mutton or chicken with the tropical sweetness of pineapple cooked in a rich jaggery syrup. The meat is prepared in a simple, savory style using ghee and salt, allowing the contrasting flavors of the caramelized fruit and rich meat to shine without being overpowered by heavy spices. It offers a delightful balance of sweet and savory notes, typical of the sophisticated flavor pairings found in traditional historical Parsi cuisine.
Ingredients
- 1 pound Mutton or Chicken (Cut into bite-sized pieces. Quantity estimated for a standard family meal.)
- 1 whole Pineapple (Peeled, cored, and cut into chunks.)
- 1/2 cup Jaggery (Gur) (For the syrup (gol no chas). Quantity estimated based on sweetness required for one pineapple.)
- 1/4 cup Water (To dissolve the jaggery.)
- 3 tablespoons Ghee (Originally 'majah nu ghee' (good quality ghee).)
- 1 teaspoon Salt (To taste.)
- 1 tablespoon Ginger-Garlic Paste (Estimated aromatic base for the savory meat component (implied by 'Kharu' style cooking).)
More recipes using Mutton or chicken
Meat or Chicken in Ripe Papaya
This unique historical Parsi dish combines tender mutton or chicken with the subtle sweetness of ripe but firm papaya for a delightful contrast of flavors. The fruit is simmered alongside the meat in a savory, aromatic base of ghee, onions, and garlic, absorbing the rich juices while maintaining its texture. The result is a succulent, slightly sweet and savory curry that pairs perfectly with fresh rotis or steamed rice.
Meat or Chicken with Peaches
A luxurious Parsi heritage dish that pairs tender mutton or chicken with the floral sweetness of fresh peaches. Following the tradition of fruit-and-meat curries like Jardaloo Ma Gosht, this recipe simmers a savory meat base with twelve large peaches and a generous amount of sugar until the sauce reduces to a rich, glossy glaze. The result is a perfect balance of savory, sweet, and tangy flavors with a melt-in-the-mouth texture, best served with rotis or crusty bread.
Meat or Chicken in Papaya
This unique historical Parsi dish pairs tender mutton or chicken with chunks of mature green papaya, creating a subtle sweetness that balances the savory spices. The papaya acts as a natural tenderizer while absorbing the rich flavors of the ginger, garlic, and onion-based gravy. Slow-cooked to perfection, this stew offers a delightful textural contrast and a comforting, aromatic profile that is perfect served with roti or rice.
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.
Instructions
- 1In a saucepan, combine the jaggery and water. Heat gently until the jaggery dissolves to create a thick syrup. Add the cut pineapple pieces to the syrup and cook on low heat until the pineapple softens and absorbs the sweetness. Set aside.
- 2In a separate heavy-bottomed pot, heat the ghee. Add the mutton or chicken pieces along with the salt and ginger-garlic paste. Sauté for a few minutes until the meat changes color. Cover and cook on low heat until the meat is tender. Do not add cumin (jeera), as explicitly instructed.
- 3Once the meat is fully cooked and tender, add the prepared pineapple and its syrup into the meat pot. Stir gently to combine the savory meat juices with the sweet pineapple syrup. Simmer together for 5 minutes to allow the flavors to meld. Serve hot.
You Might Also Like
Meat or Chicken in Ripe Papaya
This unique historical Parsi dish combines tender mutton or chicken with the subtle sweetness of ripe but firm papaya for a delightful contrast of flavors. The fruit is simmered alongside the meat in a savory, aromatic base of ghee, onions, and garlic, absorbing the rich juices while maintaining its texture. The result is a succulent, slightly sweet and savory curry that pairs perfectly with fresh rotis or steamed rice.
Meat or Chicken with Ripe Mangoes
This unique Parsi dish combines the savory richness of tender meat or chicken with the sweet, floral notes of ripe mangoes. The curry is slow-cooked until the water evaporates and the ghee separates, creating a thick, luscious coating sauce where the fruit melts into the savory spices. It offers a delightful balance of salty and sweet flavors, perfect for a summer feast when fiberless mangoes are at their peak.
Meat or Chicken in Papaya
This unique historical Parsi dish pairs tender mutton or chicken with chunks of mature green papaya, creating a subtle sweetness that balances the savory spices. The papaya acts as a natural tenderizer while absorbing the rich flavors of the ginger, garlic, and onion-based gravy. Slow-cooked to perfection, this stew offers a delightful textural contrast and a comforting, aromatic profile that is perfect served with roti or rice.
Meat or Chicken with Peaches
A luxurious Parsi heritage dish that pairs tender mutton or chicken with the floral sweetness of fresh peaches. Following the tradition of fruit-and-meat curries like Jardaloo Ma Gosht, this recipe simmers a savory meat base with twelve large peaches and a generous amount of sugar until the sauce reduces to a rich, glossy glaze. The result is a perfect balance of savory, sweet, and tangy flavors with a melt-in-the-mouth texture, best served with rotis or crusty bread.