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.)
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.