Mutton or Chicken with Carrots
A comforting Parsi-style stew where tender chunks of mutton or chicken are braised alongside sweet, earthy carrot batons. This savory dish is prepared with a fragrant base of ghee and whole spices like cinnamon and cardamom, notably omitting cumin to allow the natural sweetness of the carrots to shine through the rich gravy. The carrots are added towards the end of cooking to absorb the flavorful meat juices while retaining a tender bite, creating a wholesome main course perfect for serving with rotis or crusty bread.
Ingredients
- 2 pounds Carrots (Originally '2 seers'. Choose large but tender carrots.)
- 2 pounds Mutton or Chicken (cut into pieces) (Quantity estimated to match vegetable proportion.)
- 3 tablespoons Ghee or Oil (Quantity estimated for sautéing.)
- 2 medium Onions (finely sliced) (Quantity estimated for base gravy.)
- 2 tablespoons Ginger-Garlic Paste (Quantity estimated.)
- 1 piece Cinnamon stick (Quantity estimated (approx 2 inches).)
- 4 whole Cloves (Quantity estimated.)
- 4 pods Green Cardamom (Quantity estimated.)
- 1 1/2 teaspoons Salt (Or to taste.)
- 2 cups Water (Adjust as needed for cooking meat.)
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Instructions
- 1Peel the carrots. Cut them lengthwise into halves or quarters. Remove and discard the tough green or woody core from the center. Cut the remaining carrot flesh into sticks (batons).
- 2In a large pot, heat the ghee or oil. Add the sliced onions and sauté until golden. Add the whole spices (cinnamon, cloves, cardamom) and ginger-garlic paste, sautéing briefly until fragrant. Add the mutton or chicken pieces and brown them slightly. Add salt and enough water to cover the meat. Cover and simmer until the meat is nearly tender and the liquid has reduced to about 1 cup (approx. 1 pasher). Note: Do not add cumin.
- 3Wash the prepared carrot sticks and add them to the pot with the meat and remaining gravy. Stir gently to combine. Cover and cook on low heat until the carrots are tender and the gravy is slightly loose but thickened. Do not let it become completely dry; there should be a little sauce remaining.
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