Mutton or Chicken with Potatoes

This traditional Parsi specialty transforms simple mutton or chicken into a hearty meal by simmering it with tender potatoes in a savory, aromatic gravy. The dish offers a delightful textural contrast between the succulent meat and soft potatoes, which can be cut into decorative shapes for an elegant presentation. Optional additions of fresh tomatoes and a pinch of sugar create a subtle sweet-and-sour profile, while a 'dry' version allows the rich flavors of ghee to shine through.

Ingredients

1 pound Mutton or Chicken (Cut into pieces. Quantity estimated based on potato ratio.)
1 pound Potatoes (Originally '1 seer'. Use large potatoes or small whole 'Damori' potatoes.)
3 tablespoons Ghee (For cooking. Quantity estimated.)
1 1/2 teaspoons Salt (Includes extra salt (approx 0.5 tola) mentioned for the potatoes.)
2 cups Water (For cooking meat and soaking potatoes. Quantity estimated.)
1 pound Tomatoes (Optional. Originally '1 seer'. Use fresh, ripe tomatoes.)
1 teaspoon Sugar (Optional. Use a heaped teaspoon if adding tomatoes.)
1 teaspoon Turmeric powder (Optional. Recommended if cooking with small whole potatoes.)
1 medium Onion (Finely chopped. Estimated base ingredient for meat preparation.)
1 tablespoon Ginger-Garlic Paste (Estimated base ingredient for meat preparation.)

Instructions

1Peel the potatoes. If using large potatoes, cut them lengthwise into four pieces or slice them into 1/2-inch thick rounds. You may use a vegetable cutter to create decorative edges if desired. Soak the cut potatoes in cold water to prevent browning. If using small whole potatoes (Damori), peel them carefully and wash thoroughly.
2In a pot, heat the ghee and sauté the onions and ginger-garlic paste until fragrant. Add the mutton or chicken pieces and sauté briefly. Add water and the salt (ensure you add slightly more salt than usual to account for the potatoes later). Cover and cook until the meat is partially tender.
3When the meat has softened slightly but is not fully cooked, drain the potatoes and add them to the pot. If you are using small whole potatoes, you may also add the turmeric powder at this stage. Continue to cook over low heat (embers) until both the meat and potatoes are fully tender.
4If using tomatoes: Peel the tomatoes and chop them. When the potatoes are nearly cooked, add the tomatoes to the pot along with the heaped teaspoon of sugar. Simmer until the tomatoes break down and form a slight gravy.
5If you prefer a dish with gravy, remove from heat once everything is tender and the sauce is consistent. If you prefer a dry 'ghee-roasted' style, continue cooking until the water evaporates and the oil separates from the masala. Serve hot.