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.)
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.