Mutton or Chicken with Flat Beans (Papdi Ma Gosht)
This traditional Parsi winter delicacy, known as Papdi Ma Gosht, combines tender chunks of mutton or chicken with fresh flat beans (papdi) in a rich, aromatic gravy. The dish is slow-cooked with a fragrant blend of green garlic, fresh herbs, and spices until the meat falls off the bone and the flavors meld into a savory, comforting stew. Ideally served with crusty bread or rotis, it offers a perfect balance of earthy vegetables and succulent meat.
Ingredients
- 1 pound Mutton (Goat meat) or Chicken (Cut into pieces. Use tender, lean meat.)
- 1 pound Flat Beans (Surti Papdi) (Tender, local variety. Cleaned and strung.)
- 2 cups Onions (Finely sliced. Originally 0.5 seer.)
- 3/4 cup Ghee (Originally 1.5 pasher.)
- 1 1/2 tablespoons Salt (Or to taste. Originally 1.5 tolas.)
- 1 teaspoon Ginger paste (Originally 0.5 tola.)
- 1 teaspoon Garlic paste (Originally 0.5 tola.)
- 1 cup Fresh Cilantro (Coriander) (Leaves only, chopped. Originally 4 bunches.)
- 3 whole Large Green Chilies (Chopped.)
- 1/2 cup Green Garlic (Chopped. Originally 1 small bunch.)
- 1 teaspoon Turmeric powder (Heaping teaspoon.)
- 1 teaspoon Ajwain (Carom seeds) (Heaping teaspoon.)
- 4 whole Dried Garlic cloves (Peeled.)
- 3 cups Water (Originally 1.5 seer. Can substitute with toddy (palm wine) for authentic flavor.)
- 1/2 pound Sweet Potato (Optional. Leave skin on, wash well.)
- 1/2 pound Potatoes (Optional. Leave skin on, wash well.)
- 1/2 pound Eggplant (Brinjal) (Optional. Small, tender, seedless variety. Slit lengthwise.)
More recipes using Mutton or chicken
Mutton or Chicken with Papdi (Flat Beans) - Version 2
A rich and aromatic Parsi winter delicacy that transforms tender mutton or chicken and fresh flat beans (papdi) into a luscious, slow-cooked stew. This traditional recipe features a complex masala paste made from fresh green garlic, celery, and parsley, simmered alongside whole garlic bulbs and warming spices like star anise and mace. The dish is finished when the ghee separates from the thick, savory gravy, creating a melt-in-your-mouth texture that pairs perfectly with crusty bread or rice.
Mutton or Chicken with Green Beans (Chodhari Ma Gosht)
Tender chunks of mutton or chicken are slow-cooked with finely julienned green beans in this traditional Parsi stew. The dish features a rich base of caramelized onions and aromatic ginger-garlic paste, allowing the meat's natural juices to braise the vegetables to perfection. The unique technique of slicing beans into vermicelli-like strips ensures they meld completely with the savory gravy, creating a comforting and hearty main course best served with rotis or crusty bread.
Meat or Chicken with Cowpea Pods
This traditional Parsi dish combines tender mutton or chicken with finely chopped cowpea pods for a unique textural experience. The fresh green beans are sliced into delicate shavings, allowing them to melt into the rich, spiced gravy and coat the meat perfectly. Best enjoyed with hot chapatis or crusty bread, this savory stew offers a delightful balance of earthy vegetables and succulent meat.
Mutton or Chicken with Cluster Beans
A traditional Parsi-style stew combining tender meat with earthy cluster beans (guar) in a mild, creamy coconut gravy. This comforting dish features whole pearl onions and beans simmered with ginger and garlic, finished with rich coconut milk to balance the vegetable's natural bite. The recipe can be prepared with either mutton or chicken and is best served with crusty bread or rice.
Instructions
- 1Clean the meat (mutton or chicken) and cut into appropriate pieces. Wash twice in cold water. Clean and string the papdi (flat beans) and wash them along with the whole dried garlic cloves. Wash the cilantro, green chilies, and green garlic, then chop them finely. Peel and crush the ginger and garlic into a paste.
- 2Peel the onions and slice them very finely (like sev). Heat the ghee in a tinned vessel (or heavy-bottomed pot). Fry the onions in the ghee until golden brown. Add the ginger and garlic paste to the fried onions and sauté briefly.
- 3Remove the pot from the heat briefly. Add all the remaining ingredients: the meat, papdi beans, chopped herbs, chilies, turmeric, ajwain, salt, and whole garlic cloves. Mix everything well. Pour in the water (or toddy, if using). Cover the pot.
- 4Place the pot back on a slow fire (low heat) for a while, then move to embers (or very low simmer). Cook until the meat is completely tender, the ghee separates from the sauce, and the consistency is slightly thick but saucy. If using chicken, adjust cooking time as it cooks faster than mutton.
- 5If desired, you can add sweet potatoes, potatoes, and eggplants. Wash the potatoes and sweet potatoes well but do not peel them; add them when the meat is partially cooked. Wash small eggplants, slit them lengthwise halfway up, and add them when only a little water remains in the pot. Mix gently and cook until all vegetables are tender and the dish is finished as described above.
You Might Also Like
Mutton or Chicken with Papdi (Flat Beans) - Version 2
A rich and aromatic Parsi winter delicacy that transforms tender mutton or chicken and fresh flat beans (papdi) into a luscious, slow-cooked stew. This traditional recipe features a complex masala paste made from fresh green garlic, celery, and parsley, simmered alongside whole garlic bulbs and warming spices like star anise and mace. The dish is finished when the ghee separates from the thick, savory gravy, creating a melt-in-your-mouth texture that pairs perfectly with crusty bread or rice.
Eggs on Papdi (Flat Beans with Meat)
This traditional Parsi winter dish combines tender flat beans (papdi) and succulent cubes of meat into a rich, savory stew cooked in aromatic ghee. The dish is uniquely finished by steaming fresh eggs directly on top of the spiced vegetable mixture, allowing the yolks to remain creamy while the whites set into the flavorful base. A touch of Worcestershire sauce adds a distinct tangy depth that complements the earthy beans and rich meat, creating a comforting and complete one-pot meal.
Kebabs in Flat Beans (Papdi Ma Kebab)
A traditional Parsi winter delicacy combining tender flat beans (papdi) with succulent, steamed meatballs. Unlike typical fried kebabs, these spiced meat patties are gently steamed directly on top of the cooking beans, allowing their savory juices to permeate the vegetable base. The result is a harmonious one-pot dish where the kebabs remain moist and tender while the beans absorb rich, meaty flavors without the need for frying.
Mutton or Chicken with Green Beans (Chodhari Ma Gosht)
Tender chunks of mutton or chicken are slow-cooked with finely julienned green beans in this traditional Parsi stew. The dish features a rich base of caramelized onions and aromatic ginger-garlic paste, allowing the meat's natural juices to braise the vegetables to perfection. The unique technique of slicing beans into vermicelli-like strips ensures they meld completely with the savory gravy, creating a comforting and hearty main course best served with rotis or crusty bread.