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.)
More recipes using Mutton or chicken
Mutton or Chicken with Root Vegetables (Dry Curry)
A hearty and rustic Parsi dish combining tender mutton or chicken with a choice of root vegetables like sweet potato, purple yam, or elephant foot yam. The meat is simmered until succulent, then finished with the vegetables which absorb the savory juices and ghee, creating a rich, semi-dry curry. This versatile recipe offers a unique textural experience, balancing the savory meat with the natural earthiness and slight sweetness of the tubers.
Mutton or Chicken Masala No. 3
A rich and aromatic Parsi curry featuring tender mutton or chicken stewed with potatoes and whole pearl onions. This historical recipe builds a complex flavor profile using a deep-fried onion base, a medley of fresh herbs including celery, parsley, and mint, and a finishing touch of Worcestershire sauce and vinegar for tang. The gravy is lightly thickened with wheat flour, creating a luscious texture that clings to the meat and vegetables, perfect for serving with crusty bread or rice.
Mutton or Chicken with Tomatoes
This traditional Parsi dish transforms simple stewed meat into a rich, tangy delight by simmering tender mutton or chicken with an abundance of fresh tomatoes. The tomatoes are slow-cooked until they break down into a luscious, thick sauce that coats the meat, while a hint of sugar is added at the very end to perfectly balance the natural acidity. Ideally served with crusty bread or rice, this recipe offers a comforting balance of savory and sweet flavors typical of Parsi cuisine.
Masala Mutton or Chicken Curry
A rich and aromatic Parsi-style curry featuring tender mutton or chicken simmered with potatoes in a savory gravy. This historical recipe combines traditional Indian spices like turmeric and garam masala with colonial influences such as Worcestershire sauce and celery, creating a unique fusion flavor. Finished with boiled eggs and fresh herbs, it offers a hearty and satisfying meal perfect for special occasions.
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.
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