Meat or Chicken with Ripe Mangoes

Name: Meat or Chicken with Ripe Mangoes
Ingredients: 1 pound Lamb, Mutton, or Chicken pieces (Cut into serving pieces. Quantity estimated for a standard family meal.); 5 whole Ripe Mangoes (Must be a fiberless variety (like Alphonso). Peeled.); 4 tablespoons Ghee (Quantity estimated for frying onions and meat.); 2 medium Onions (Sliced. Estimated as part of the standard 'Khari' base.); 1 tablespoon Ginger-Garlic Paste (Estimated as part of the standard 'Khari' base.); 2 teaspoons Salt (Recipe specifically calls for 0.5 tola (approx 1 tsp) MORE than usual. Adjusted total here.); 2 cups Water (Estimated liquid needed to cook meat before reducing.)

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.

Ingredients

1 pound Lamb, Mutton, or Chicken pieces (Cut into serving pieces. Quantity estimated for a standard family meal.)
5 whole Ripe Mangoes (Must be a fiberless variety (like Alphonso). Peeled.)
4 tablespoons Ghee (Quantity estimated for frying onions and meat.)
2 medium Onions (Sliced. Estimated as part of the standard 'Khari' base.)
1 tablespoon Ginger-Garlic Paste (Estimated as part of the standard 'Khari' base.)
2 teaspoons Salt (Recipe specifically calls for 0.5 tola (approx 1 tsp) MORE than usual. Adjusted total here.)
2 cups Water (Estimated liquid needed to cook meat before reducing.)

Instructions

1Peel the ripe mangoes, ensuring they are a fiberless variety, and set them aside whole or in large cheeks. Clean and cut the meat or chicken into serving pieces.
2In a heavy-bottomed pot, heat the ghee. Add sliced onions and sauté until golden. Add the ginger-garlic paste and the meat. Stir well to brown the meat slightly. Add the salt (using a slightly larger amount than a standard curry as directed).
3Add the water to the pot. Cover and cook over medium heat until the meat is partially tender and the water has reduced by about half.
4Once the water has reduced by half, gently mix in the peeled mangoes. Continue to cook uncovered or partially covered until all the water evaporates and the dish sizzles in the ghee (oil separates from the sauce). The mangoes should be tender and the sauce thick.