Mutton Masala with Potatoes and Pearl Onions (Recipe No. 4)

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).)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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