Meat or Chicken with Potatoes
A traditional Parsi stew combining tender meat or chicken with separately braised potatoes for a rich, layered flavor profile. The meat is slow-cooked in a savory onion and ghee base infused with ginger and garlic—notably omitting cumin as per the specific historical method—while the potatoes are prepared in a separate glaze before being folded into the gravy. This technique ensures the potatoes maintain their texture while absorbing the succulent meat juices, creating a comforting and hearty main course.
Ingredients
- 1 kilogram Lamb, Mutton, or Chicken (cut into pieces) (Quantity estimated for a standard family meal.)
- 4 tablespoons Ghee (Used for frying onions and cooking meat.)
- 2 large Onions (sliced) (Quantity estimated.)
- 1 tablespoon Ginger paste (Quantity estimated.)
- 1 tablespoon Garlic paste (Quantity estimated.)
- 1/2 teaspoon Turmeric powder (Quantity estimated.)
- 1 1/2 teaspoons Salt (Adjust to taste.)
- 2 cups Water (For gravy; adjust as needed for consistency.)
- 500 grams Potatoes (peeled and halved) (Quantity estimated.)
- 2 tablespoons Ghee (for potatoes) (For braising the potatoes.)
- 1 tablespoon Sugar (Optional. Traditional 'Chas' preparation often implies a sweet glaze.)
- 1 tablespoon Vinegar (Optional. Used with sugar to create the traditional sweet and sour glaze.)
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Instructions
- 1In a large heavy-bottomed pot, heat the ghee over medium heat. Add the sliced onions and fry until they turn golden brown. Stir in the ginger paste, garlic paste, and turmeric powder, cooking for another minute until fragrant.
- 2Add the meat or chicken pieces to the pot along with the salt. Sauté for 5-7 minutes until the meat is browned on all sides. Pour in the water (enough to create a slight gravy), cover, and simmer until the meat is tender (about 20-30 minutes for chicken, or 45-60 minutes for lamb/mutton). Ensure there is still some gravy remaining; add a splash more water if it dries out.
- 3While the meat is cooking, prepare the potatoes in a separate pan. Heat 2 tablespoons of ghee. Add the potatoes and enough water to just cover them. If following the traditional 'Chas' (syrup) method, add the sugar and vinegar now. Cover and cook until the potatoes are tender and the liquid has reduced to a thick glaze.
- 4Once the meat is tender and the potatoes are cooked, gently mix the potatoes (along with any remaining glaze) into the meat gravy. Simmer together for 5 minutes to allow the flavors to meld. Serve hot.
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