Mutton or Chicken Stew No. 2
This rich and aromatic Parsi-style stew combines tender mutton or chicken with a medley of fresh greens, root vegetables, and creamy coconut. The dish features a unique blend of five greens (pachrasi bhaji) and is slow-cooked until the meat is succulent and the gravy thickens with ghee. Finished with an optional touch of vinegar and sugar, it offers a delightful balance of savory, spicy, and sweet-sour flavors typical of traditional Parsi cuisine.
Ingredients
- 1 1/2 pounds Mutton or Chicken (fatty cuts preferred) (Originally 1.5 ratals. Use tender but fatty meat.)
- 1/2 cup Ghee (Originally 0.5 seer. Can substitute with clarified butter.)
- 2 whole Large onions (Originally 0.5 seer. For slicing.)
- 10 whole Small pearl onions (Originally 0.5 seer. Left whole.)
- 1/2 cup Fresh coconut (Originally 0.25 seer. Grated.)
- 1 cup Green peas (Quantity estimated based on typical stew proportions.)
- 2 whole Potatoes (Quantity estimated. Peeled and cut into small chunks.)
- 1 tablespoon Salt (Originally 1.25 tola.)
- 1 tablespoon Ginger paste (Originally 0.5 tola.)
- 1 teaspoon Garlic paste (Originally 0.25 tola.)
- 1 teaspoon Turmeric powder (Heaping teaspoon.)
- 1 teaspoon Cumin seeds (Heaping teaspoon.)
- 1 teaspoon Black pepper powder (Flat teaspoon.)
- 4 cups Mixed greens (Spinach, Fenugreek, Dill, Amaranth) (Originally '10 bunches of pachrasi bhaji' (5 types of greens). Quantity estimated chopped.)
- 1 cup Fresh cilantro (coriander) (Originally 6 bunches. Quantity estimated chopped.)
- 4 whole Green chilies (Large variety.)
- 3 cups Water (Originally 1.5 seer.)
- 2 teaspoons Vinegar or Worcestershire sauce (Optional, for finishing.)
- 2 teaspoons Sugar (Optional, for finishing.)
Instructions
- 1Clean the meat and cut it into appropriate pieces; wash twice with cold water. Pick the leaves from the cilantro and mixed greens, wash them thoroughly, and chop them very finely along with the green chilies. Peel the small pearl onions and soak them in cold water along with the green peas and potato chunks. Grind the coconut and cumin seeds together into a very fine paste. Peel and crush the ginger and garlic.
- 2Peel the large onions and slice them very finely (like vermicelli). Heat the ghee in a heavy-bottomed pot (originally a tinned vessel). Fry the sliced onions until they turn red. Add the crushed ginger and garlic, turmeric, black pepper, and the ground coconut-cumin paste. Sauté the mixture briefly until fragrant.
- 3Add the meat, chopped greens, green peas, whole small onions, and salt to the pot. Pour in the water (approx. 3 cups). Cover the pot with a tight lid and cook over a slow fire. When the meat becomes slightly tender, add the potato pieces. If using a traditional method, place live coals on the lid, or ensure the lid is tight and add a little water on top of the lid to prevent the internal liquid from evaporating too quickly.
- 4Continue cooking until the meat is completely tender, the water has evaporated, and the ghee separates from the masala. Remove from heat. If a sweet and sour flavor is desired, mix in the vinegar (or Worcestershire sauce) and sugar before serving. This stew is excellent when prepared this way.