Mutton Masala with Potatoes and Pearl Onions (Recipe No. 4)
This traditional Parsi mutton curry features a unique thickening technique using ground raw potato slices and onions to create a rich, clinging gravy. Tender chunks of mutton are slow-cooked with whole pearl onions and potatoes, absorbing the flavors of a complex spice paste made from cumin, black pepper, and Goa chilies. Finished with a splash of vinegar, lemon juice, and Worcestershire sauce, the dish delivers a delightful balance of savory heat and tangy brightness.
Ingredients
- 1 1/2 pounds Mutton (or chicken) (Cleaned and cut into pieces. Originally '1.5 ratal'.)
- 1 1/2 pounds Potatoes (Divided use: 1/4 lb for grinding paste, 1 1/4 lb cut into chunks. Originally '1.5 seer'.)
- 1/2 pound Pearl onions (Very small onions. Originally '0.5 seer'.)
- 1/2 pound Large onions (Divided use: approx 2 oz (5 tolas) for paste, remainder for frying. Originally '0.5 seer'.)
- 1 cup Ghee (Originally '0.5 seer' (approx 1/2 lb).)
- 1 tablespoon Salt (Adjust to taste. Originally '1.5 tolas'.)
- 1 1/2 tablespoons Fresh ginger (Minced or paste. Divided use. Originally '1.5 tolas'.)
- 1 1/2 teaspoons Fresh garlic (Minced or paste. Divided use. Originally '0.5 tola'.)
- 1 1/2 teaspoons Vinegar (Strong vinegar.)
- 1 1/2 teaspoons Lemon juice
- 1 teaspoon Worcestershire sauce (Originally 'Velati sauce'.)
- 1 tablespoon Whole cumin seeds (Originally '2 heaping spoons'.)
- 1 1/2 teaspoons Whole black peppercorns (Originally '1 heaping spoon'.)
- 1 teaspoon Ground turmeric (Originally '1 heaping spoon'.)
- 1 teaspoon Garam masala (Originally '1 heaping spoon'.)
- 6 whole Dried red chilies (Goa chilies or similar. Originally '0.5 to 0.75 tola'.)
- 2 1/2 cups Water (Originally '1.25 seer' (approx 20-24 oz).)
More recipes using Mutton
Curry Powder Curry (Mutton with Roasted Masala)
This rich and aromatic Parsi curry transforms tender mutton into a festive feast using a unique thickening technique with roasted potatoes and onions. The complex gravy is built on a foundation of aromatic curry powder, fresh coconut milk, and a vibrant finish of lime juice, creating a perfect balance of savory, spicy, and tangy flavors. Ideally served with steamed rice or crusty bread to soak up the luxurious, golden sauce.
Delicious Mutton Curry
A rich and unique Parsi-style mutton curry that balances savory, sweet, and tangy flavors with a medley of root vegetables. Tender goat meat is simmered with beetroot, carrots, and turnips, then finished in a thick, aromatic gravy spiced with mace, cardamom, and cloves. The addition of fresh lemon juice and sugar creates a delightful sweet and sour profile characteristic of traditional Parsi cuisine, perfect for serving with rice or crusty bread.
Meat Curry in Vinegar
This traditional Parsi-style meat curry, known as "Gostni Curry Sarkama," features tender mutton or lamb slow-cooked in a tangy, aromatic vinegar base. The dish balances the richness of ghee and caramelized onions with a robust spice paste made from dried chilies, coriander, and cumin, resulting in a deep red, flavorful gravy where the fat separates beautifully. Similar to a Vindaloo but with distinct Parsi nuances, this rich and savory dish is best served with crusty bread or rice to soak up the flavorful sauce.
Musawadi Curry
A rich and luxurious Parsi mutton curry distinguished by its unique creamy thickener made from fresh milk curds, almonds, and heavy cream. This 'Musawadi' preparation involves slow-cooking tender meat with aromatic spices like cardamom and cloves before enriching the gravy with a homemade dairy-nut blend. The result is a deeply savory, nutty, and velvety dish that is traditionally served with rice or flatbreads.
Instructions
- 1Clean the mutton, cut into pieces, and wash twice in cold water. Peel the pearl onions and soak them in cold water. Peel the potatoes; take about 1/4 pound of the potatoes and slice them thinly (for the paste), and cut the remaining potatoes into small chunks (about the size of a betel nut or walnut) and place them in water with the pearl onions. Peel the large onions; set aside about 2 ounces (5 tolas) for the paste, and finely slice the rest.
- 2Prepare the masala paste: Take the sliced potatoes (1/4 lb), the reserved 2 ounces of large onion, approx 1 tablespoon (1 tola) of the ginger, and 1 teaspoon (1/2 tola) of the garlic. Grind these together on a stone or in a blender along with the dried red chilies, black peppercorns, cumin seeds, and turmeric until very fine. Crush or mince the remaining ginger and garlic separately and set aside.
- 3In a heavy-bottomed pot (originally a tinned vessel), heat the ghee. Add the sliced large onions and fry until red and crisp. Add the remaining crushed ginger and garlic and sauté briefly. Then, add the ground masala paste, the mutton pieces, and the salt. Mix well with a spoon and sauté until the meat is slightly seared and the mixture turns a reddish color.
- 4Pour in the water (approx 2.5 cups), cover the pot, and cook on low heat. Stir occasionally to ensure the masala does not stick to the bottom. Cook until the water reduces and the meat begins to soften.
- 5When the meat is slightly tender, add the potato chunks and the soaked pearl onions. Continue to cook on low heat (or on embers) until the gravy thickens and the ghee separates from the sauce. Finally, stir in the vinegar, lemon juice, Worcestershire sauce, and garam masala. Cook for another 5 minutes until the ghee floats to the top again, then remove from heat. Serve hot.
You Might Also Like
Mutton or Chicken Masala No. 3
A rich and aromatic Parsi curry featuring tender mutton or chicken stewed with potatoes and whole pearl onions. This historical recipe builds a complex flavor profile using a deep-fried onion base, a medley of fresh herbs including celery, parsley, and mint, and a finishing touch of Worcestershire sauce and vinegar for tang. The gravy is lightly thickened with wheat flour, creating a luscious texture that clings to the meat and vegetables, perfect for serving with crusty bread or rice.
Curry Powder Curry (Mutton with Roasted Masala)
This rich and aromatic Parsi curry transforms tender mutton into a festive feast using a unique thickening technique with roasted potatoes and onions. The complex gravy is built on a foundation of aromatic curry powder, fresh coconut milk, and a vibrant finish of lime juice, creating a perfect balance of savory, spicy, and tangy flavors. Ideally served with steamed rice or crusty bread to soak up the luxurious, golden sauce.
Mutton or Chicken with Potatoes
This traditional Parsi specialty transforms simple mutton or chicken into a hearty meal by simmering it with tender potatoes in a savory, aromatic gravy. The dish offers a delightful textural contrast between the succulent meat and soft potatoes, which can be cut into decorative shapes for an elegant presentation. Optional additions of fresh tomatoes and a pinch of sugar create a subtle sweet-and-sour profile, while a 'dry' version allows the rich flavors of ghee to shine through.
Spiced Mutton or Chicken Masala No. 5
This traditional Parsi curry transforms tender mutton or chicken into a rich, aromatic stew using a unique thickening technique and a sharp vinegar finish. The dish features a luscious gravy thickened by carefully pressing wheat or rice flour into the simmering sauce, creating a velvety texture that coats the succulent meat and potatoes. A freshly ground paste of garlic, cinnamon, cloves, and vinegar is added at the very end to preserve its tangy punch, making this a comforting main course perfect for serving with crusty bread or rice.