Mutton or Chicken in Onions
A traditional Parsi preparation where tender mutton or chicken is slow-cooked in a rich, savory gravy dominated by the natural sweetness of small onions. By omitting potatoes and using a generous quantity of pearl onions, this dish achieves a luscious, thick consistency and deep flavor profile that coats the meat perfectly. It serves as a comforting main course, ideally paired with crusty bread or steamed rice to soak up the aromatic sauce.
Ingredients
- 1 pound Mutton or Chicken (cut into pieces) (Quantity estimated based on onion ratio.)
- 1 1/2 pounds Small onions (pearl onions or shallots) (Originally '1.5 seers'. Converted to modern weight (1 seer ≈ 1 lb in this context). Use small onions as specified.)
- 3 tablespoons Ghee or oil (Quantity estimated for cooking.)
- 1 tablespoon Ginger-garlic paste (Quantity estimated (standard Parsi curry base).)
- 1/2 teaspoon Turmeric powder (Quantity estimated.)
- 1 teaspoon Red chili powder (Quantity estimated.)
- 1 teaspoon Salt (Quantity estimated (to taste).)
- 1 cup Water (Quantity estimated for gravy.)
Instructions
- 1Peel the small onions, keeping them whole if they are pearl onions, or halving them if slightly larger. Clean and cut the mutton or chicken into serving pieces.
- 2Heat the ghee or oil in a heavy-bottomed pot over medium heat. Add the onions and sauté until they begin to soften and turn translucent. Stir in the ginger-garlic paste, turmeric, and red chili powder, cooking for another minute until fragrant.
- 3Add the meat and salt to the pot, stirring to coat well with the onion mixture. Pour in the water. Cover and simmer on low heat until the meat is tender and the onions have melted into a thick gravy. (Note: Do not add potatoes to this version of the dish).