Mutton or Chicken with Radish
This traditional Parsi dish combines tender mutton or chicken with the sharp, peppery flavor of fresh white radishes (mula), creating a unique and savory stew. The radishes absorb the rich spices and meat juices, softening into a melt-in-your-mouth texture that perfectly complements the hearty protein. Best enjoyed with hot chapatis or crusty bread to scoop up the flavorful, aromatic gravy.
Ingredients
- 1 pound Mutton or Chicken (cut into pieces) (Quantity estimated for a standard family meal.)
- 6 whole White Radishes (thick and tender) (Specified in original text as '6 tender thick radishes'.)
- 3 tablespoons Ghee or Oil (Quantity estimated for frying onions and meat.)
- 2 medium Onions (finely chopped) (Standard base for Parsi meat stews (implied by 'other ingredients as written').)
- 1 tablespoon Ginger-Garlic Paste (Standard aromatic base (implied).)
- 1/2 teaspoon Turmeric powder (Standard spice (implied).)
- 1 teaspoon Red Chili powder (Standard spice (implied).)
- 1 teaspoon Coriander-Cumin powder (Standard spice (implied).)
- 1 teaspoon Salt (Or to taste.)
- 1 1/2 cups Water (Estimated for gravy.)
- 1/2 teaspoon Garam Masala (Optional finishing spice.)
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Instructions
- 1Clean the radishes thoroughly. Peel them if the skin is tough, and cut them into thick slices or rounds. Wash and cut the mutton or chicken into serving-sized pieces.
- 2In a large pot, heat the ghee or oil over medium heat. Add the chopped onions and fry until they turn golden brown. Add the ginger-garlic paste and sauté for another minute until fragrant.
- 3Add the mutton or chicken pieces to the pot. Stir well to coat with the onion mixture. Add turmeric, red chili powder, coriander-cumin powder, and salt. Cook for 5-7 minutes, stirring frequently, until the meat is browned and the spices are cooked.
- 4Add the water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until the meat is half-cooked (about 15-20 minutes for chicken, 30-40 minutes for mutton).
- 5Add the sliced radishes to the pot. Stir gently. Cover and continue to cook until both the meat and radishes are completely tender. If the gravy is too thick, add a splash more water. Sprinkle with garam masala before serving.
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