Mutton or Chicken Masala No. 3

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.

Ingredients

  • 1 1/2 pounds Mutton or Chicken (cut into pieces) (Originally '1.5 ratl'. Use tender meat with some fat.)
  • 1 1/2 pounds Potatoes (Originally '1.5 seer'. Large potatoes preferred.)
  • 1 cup Ghee (Originally '0.5 seer'. Can substitute with oil or butter.)
  • 2 large Onions (large) (Originally '0.5 seer'. For frying.)
  • 12 whole Pearl onions (small onions) (Originally '12 very small onions'.)
  • 1 tablespoon Salt (Originally '1.5 tola'. Adjust to taste.)
  • 1 1/2 tablespoons Fresh ginger (Originally '1.5 tola'. Part crushed, part julienned.)
  • 7 cloves Garlic cloves
  • 1 tablespoon Celery leaves and tender stalks (Originally '1 tola'. Chopped.)
  • 1 tablespoon Parsley (Originally '1 tola'. Chopped.)
  • 1 1/2 teaspoons Wheat flour (Originally '0.5 tola mill no. 1 flour'.)
  • 1 1/2 teaspoons Red chili powder (Originally '0.5 tola'.)
  • 1 1/2 teaspoons Ground black pepper (Originally '0.5 tola'.)
  • 2 teaspoons Worcestershire sauce (Originally 'Velati sauce'.)
  • 2 teaspoons Strong vinegar (Originally 'jalad sarko'.)
  • 1 1/2 teaspoons Garam masala (Originally '1 to 1.5 flat spoons'.)
  • 15 leaves Fresh mint leaves
  • 10 large leaves Curry leaves
  • 3 leaves Sage leaves (dried or fresh)
  • 1 cup Fresh coriander (cilantro) (Originally '2 bunches'.)
  • 2 large Green chilies (Whole or slit.)
  • 3 cups Water (Originally '1.5 seer'. Adjust as needed for gravy.)

Instructions

  1. 1Wash the celery, parsley, mint, curry leaves, coriander, green chilies, and sage leaves. Chop them coarsely (not too fine). Peel the ginger and garlic. Crush the garlic together with large pieces of the ginger into a paste. Cut the remaining ginger into very fine julienne strips (threads). Peel the potatoes and cut them lengthwise into halves or thick slices. Peel the pearl onions. Soak the potatoes and pearl onions in cold water. Clean the meat, cut into small pieces, and wash twice with cold water.
  2. 2Peel and finely chop the large onions. Heat the ghee in a heavy-bottomed pot (traditionally a tinned vessel). Fry the chopped onions until they turn a deep red color. Add the crushed ginger-garlic paste and fry until fragrant. Add the meat and salt, mixing well with a spoon. Cover the pot.
  3. 3Cook covered, uncovering occasionally to stir and turn the meat. Once the water from the meat has evaporated, the mixture sizzles, and the ghee separates, sprinkle in the wheat flour. Fry the flour briefly with the meat mixture.
  4. 4Pour in about 3 cups (1.5 seers) of water. Cover and simmer over low heat. When about half the water has evaporated, add the fine ginger julienne strips.
  5. 5When the meat begins to soften, add the pearl onions, red chili powder, black pepper, and the chopped herb mixture (celery, parsley, mint, curry leaves, coriander, chilies, sage). Stir well. Once the meat and spices have cooked together briefly, add the potatoes. If the water burns off during cooking, add more hot water (traditionally by placing water on the lid to warm before adding) to maintain the gravy.
  6. 6Continue cooking until the potatoes are soft and the gravy reaches your desired consistency. Finally, stir in the Worcestershire sauce, vinegar, and garam masala. Keep on the heat (or hot coals) for 3-4 minutes, then remove from heat. Serve hot.
Loading interactive app...