Mutton or Chicken with Kohlrabi
This traditional Parsi dish combines tender chunks of mutton or chicken with the mild, sweet flavor of kohlrabi (nolkol) for a wholesome main course. The kohlrabi is peeled and cubed, then simmered slowly with the meat in a rich, aromatic gravy spiced with ginger, garlic, and traditional masala until perfectly tender. The addition of the vegetable's tender leaves adds texture and nutrition, making it a satisfying meal best served with rotis or crusty bread.
Ingredients
- 1 pound Kohlrabi (Nolkol) (Originally '1 seer'. Choose tender bulbs.)
- 1 pound Mutton or Chicken (Cut into bite-sized pieces. Use same weight as the vegetable.)
- 2 medium Onions (Finely sliced. (Quantity estimated for base gravy))
- 3 tablespoons Ghee or Oil (Quantity estimated for frying.)
- 1 tablespoon Ginger-Garlic Paste (Quantity estimated.)
- 1/2 teaspoon Turmeric powder (Quantity estimated.)
- 1 teaspoon Red chili powder (Adjust to taste. Quantity estimated.)
- 1 teaspoon Salt (Adjust to taste. Quantity estimated.)
- 1 1/2 cups Water (For soaking and cooking. Quantity estimated.)
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Instructions
- 1Peel the kohlrabi (nolkol) thoroughly to remove the tough outer skin. Cut the bulbs into thin slices or 1/2-inch square cubes. If the kohlrabi has tender leaves attached, chop them as well. Place the cut vegetable and leaves in a bowl of cold water to soak while preparing the meat.
- 2In a heavy-bottomed pot, heat the ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown. Add the ginger-garlic paste, turmeric, and red chili powder, stirring for a minute until aromatic.
- 3Add the mutton or chicken pieces to the pot and brown them slightly in the spices. Add salt and enough water to cover the meat. Cover and simmer until the meat is partially cooked (about 20 minutes for chicken, 40 minutes for mutton).
- 4Drain the soaked kohlrabi and leaves. Add them to the pot with the meat. Stir well to combine. Cover and continue to cook on low heat until both the meat and the kohlrabi are completely tender and the gravy has thickened. Serve hot.
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