Mutton or Chicken with Okra

Name: Mutton or Chicken with Okra
Ingredients: 1 pound Mutton or Chicken (Quantity estimated for standard recipe proportions.); 3/4 cup Ghee (Originally '1.5 pasher'. Converted to modern volume (~170g).); 4 large Onions (Originally 'many onions'. Sliced.); 1 1/4 pounds Okra (Bhindi) (Originally '1.25 sher'. Choose tender okra.); 1 tablespoon Salt (Adjust to taste. Original specifies adding '0.5 tola more' than standard curry.); 2 cups Water (Estimated for cooking meat.); 1 tablespoon Ginger-Garlic Paste (Implied ingredient for the meat base (not explicitly listed but standard for 'Khari' style).)

This traditional Parsi dish pairs tender mutton or chicken with fresh okra (bhindi) in a rich, onion-based gravy. The unique cooking method involves steaming the okra on the pot's lid while the meat simmers below, ensuring the vegetable remains vibrant and intact without becoming slimy. Finished by gently tossing the pot to coat the okra in the separated ghee, this dish offers a delightful texture and savory depth perfect for a main course.

Ingredients

1 pound Mutton or Chicken (Quantity estimated for standard recipe proportions.)
3/4 cup Ghee (Originally '1.5 pasher'. Converted to modern volume (~170g).)
4 large Onions (Originally 'many onions'. Sliced.)
1 1/4 pounds Okra (Bhindi) (Originally '1.25 sher'. Choose tender okra.)
1 tablespoon Salt (Adjust to taste. Original specifies adding '0.5 tola more' than standard curry.)
2 cups Water (Estimated for cooking meat.)
1 tablespoon Ginger-Garlic Paste (Implied ingredient for the meat base (not explicitly listed but standard for 'Khari' style).)

Instructions

1Wash the tender okra thoroughly and wipe them completely dry with a cloth. This is crucial to prevent sliminess. Cut them into 1-inch pieces.
2In a heavy-bottomed pot, heat the ghee and fry the sliced onions until they are very red (deeply browned). Add the mutton or chicken, salt, and implied aromatics (ginger-garlic). Add water to cover the meat.
3Cover the pot with a flat metal lid or plate. Place the cut okra pieces on top of this lid. Cover the okra with a second lid or saucer. Cook on low heat. The steam from the cooking meat below will gently heat the okra on the lid.
4When the meat is tender and the gravy has reduced to about 3/4 cup (approx. 0.75 pasher), check if the okra on the lid is tender. If so, add the okra into the pot with the meat. Gently mix once with a spoon to coat. Cover and simmer on very low heat (or coals).
5Do not stir with a spoon inside the pot anymore, as the okra will break. Instead, lift the pot with both hands and shake/toss it gently to mix the contents from bottom to top. Continue cooking until the moisture evaporates and the ghee separates ('tatari ne ghee par aave'). Serve hot.