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.
Ingredients
- 1 pound Mutton or Chicken (bone-in, cut into pieces) (Originally 1 Ratal. Use tender meat with some fat.)
- 1 pound Green beans (French beans or Cluster beans) (Originally 1 Sher 'Chodhari'. Finely julienned.)
- 1 1/4 pounds Pearl onions or shallots (peeled) (Originally 1.25 Sher 'Jhina Kanda' (small onions).)
- 1/2 pound Onions (large, finely sliced) (Originally 0.5 Sher 'Mota Kanda'.)
- 10 tablespoons Ghee (Originally 1.25 Pasher (approx 5 oz).)
- 2 teaspoons Salt (Originally 1 Tolo.)
- 1 tablespoon Ginger paste (Originally 0.5 Tolo.)
- 1 1/2 teaspoons Garlic paste (Originally 0.25 Tolo.)
- 2 1/2 cups Water (Originally 1.25 Sher. Can substitute with Toddy (palm wine) for traditional variation.)
- 1 cup Fresh cilantro (coriander leaves) (Optional masala addition. Originally 3 bunches.)
- 2 whole Green chilies (Optional masala addition.)
- 1 teaspoon Turmeric powder (Optional masala addition.)
- 1 teaspoon Black pepper powder (Optional masala addition.)
Instructions
- 1Clean the meat and cut into pieces; wash twice in cold water. Trim the ends of the green beans (chodhari), cut them into 1.5-inch lengths, and then slice them lengthwise very finely (julienne) to resemble vermicelli (sev). Peel the small onions and soak them in cold water along with the prepared beans.
- 2Peel and finely slice the large onions. Heat the ghee in a heavy-bottomed pot (traditionally a tinned vessel) and fry the sliced onions until they turn red. Add the ginger and garlic pastes and sauté briefly until aromatic.
- 3Add the meat, prepared green beans, whole small onions, and salt to the pot. Mix well with a spoon. Cover the pot and cook on a low flame, stirring occasionally. Allow the internal moisture to release and evaporate until the mixture begins to sizzle ('tatre').
- 4If using the masala variation: Grind the cilantro and green chilies into a paste (or chop finely). Add this mixture along with the turmeric and black pepper to the pot when the meat begins to sizzle, just before adding water.
- 5Pour in the water (approx. 2.5 cups). Cover and cook until the meat is tender. If the water evaporates before the meat is cooked, place water on the lid (to create condensation/steam) and add small amounts of hot water to the pot as needed to prevent burning. If using toddy instead of water, be extra vigilant as it burns quickly; keep water on the lid throughout the cooking process.
- 6Once the meat is fully cooked and tender, place the pot on low heat (embers) until the ghee separates and floats to the top. Do not let the dish become completely dry; it should have a rich, thick gravy. Serve hot.