Mutton or Chicken with Red Pumpkin
This traditional Parsi dish creates a delightful harmony between savory meat and sweet red pumpkin. Tender chunks of mutton or chicken are simmered in a fragrant base of onions, ginger, garlic, and fresh herbs, then finished with cubes of ripe pumpkin that melt into the rich gravy. The result is a comforting, semi-dry stew with a perfect balance of spice and sweetness, best served with hot chapatis or crusty bread.
Ingredients
- 3 pounds Red Pumpkin (ripe) (Originally 1.5 seer. Use ripe red pumpkin or butternut squash.)
- 1 pound Mutton or Chicken (cut into pieces) (Cleaned and cut into serving pieces.)
- 3 bunches Fresh Coriander (Use tender stems and leaves.)
- 2 large Green Chilies
- 2 large Onions (Finely sliced. Originally 0.25 seer.)
- 5 tablespoons Ghee (Or oil. Adjust quantity as needed for frying.)
- 1 tablespoon Ginger paste (Originally 1/2 tola.)
- 1 1/2 teaspoons Garlic paste (Originally 1/4 tola.)
- 1 teaspoon Turmeric powder (Flat spoonful.)
- 1 teaspoon Black Pepper powder (Flat spoonful.)
- 1 teaspoon Coriander-Cumin powder (Dhana-Jiru) (Flat spoonful.)
- 1 tablespoon Salt (Originally 1.5 tola (approx 17g). Adjust to taste.)
- 6 cups Water (Originally 1.5 seer. Use enough to cook meat tender.)
More recipes using Mutton or chicken
Mutton or Chicken with Special Vegetables
This traditional Parsi preparation combines tender, savory stewed meat with a flavorful vegetable medley to create a wholesome main dish. By simmering mutton or chicken in a light gravy and folding in a prepared 'Special Vegetable' dish, the flavors meld into a rich and satisfying stew. The result is a comforting, hearty meal that perfectly balances the richness of the meat with the texture of the vegetables.
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 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.
Mutton or Chicken with Cabbage
Tender chunks of mutton or chicken are slow-cooked with finely chopped cabbage in this comforting Parsi stew. The dish begins with a fragrant base of caramelized onions, ginger, and garlic, before simmering the meat and vegetables until meltingly soft. Finished with rich coconut milk and a touch of warming garam masala, this creamy, savory curry offers a perfect balance of textures and flavors, best enjoyed with crusty bread or steamed rice.
Instructions
- 1Peel the red pumpkin, remove the inner pulp and seeds, and cut the flesh into square pieces approximately 1 1/4 inches in size. Soak these pieces in cold water until ready to use.
- 2Wash the coriander (including tender stems) and green chilies. Grind or crush them together coarsely to make a green paste.
- 3In a large pot, heat the ghee and fry the sliced onions until they turn golden brown. Add the ginger and garlic pastes and sauté briefly until fragrant. Add the washed meat (or chicken) pieces, the prepared green masala paste, turmeric powder, black pepper powder, coriander-cumin powder, and salt. Mix well with a spoon.
- 4Cover the pot and let it cook for a short while. Uncover and stir occasionally until the liquid released by the meat dries up and the spices are well-cooked (seared). Then, pour in the water (approx. 6 cups), cover the pot, and simmer on low heat.
- 5When the meat is tender and only a small amount of water remains, drain the pumpkin pieces and add them to the pot. Stir gently. Continue cooking until the pumpkin is tender and the ghee separates from the gravy (floats on top). The dish should be moist but not soupy (slightly loose gravy). Remove from heat and serve.
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