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.
Ingredients
- 2 1/4 pounds Mutton (goat/lamb) or Chicken (Cut into serving pieces. Quantity estimated to match vegetable ratio.)
- 2 1/2 pounds Root Vegetable (Sweet Potato, Purple Yam, or Elephant Foot Yam) (Originally 'savasher' (approx 1.1-1.2 kg). Choose one type.)
- 4 tablespoons Ghee (For cooking and finishing.)
- 1 pound Onions (Originally 'half seer'. Finely sliced. Optional but recommended.)
- 4 cups Water (Originally '1 seer'.)
- 2 teaspoons Salt (Adjust to taste.)
- 1 tablespoon Ginger paste (For the masala variation.)
- 1 tablespoon Garlic paste (For the masala variation.)
- 1 teaspoon Turmeric powder (Originally '1 flat spoonful'. For the masala variation.)
- 1 teaspoon Black pepper powder (Originally '1 flat spoonful'. For the masala variation.)
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Instructions
- 1Peel and wash your chosen root vegetable. If using Sweet Potato (Shakarkand), cut into 1-inch thick slices. If using Purple Yam (Ratalu/Kamodiyo), cut into slightly thinner slices; if the yam is very thick, halve the slices. If using Elephant Foot Yam (Suran), cut into 1-inch cubes and soak in cold water. CAUTION: Raw Suran can cause severe itching; the original text advises testing a small piece on the skin or tongue to ensure it is not of the 'itchy' variety.
- 2If using onions and spices (recommended for better flavor): Heat the ghee in a large pot. Add the sliced onions and sauté until golden. Add ginger and garlic pastes and sauté for another minute until fragrant.
- 3Add the mutton or chicken to the pot (or to plain ghee if skipping onions). Sauté briefly. Add the water and salt. Bring to a boil, then lower heat and simmer until the meat is half-cooked (about 15-20 minutes for chicken, 30-40 minutes for mutton).
- 4Add the prepared root vegetables to the pot. If making the spiced version, stir in the turmeric and black pepper powder now. Ensure there is enough liquid to just cover the ingredients; add a splash more water if necessary.
- 5Cover and simmer until both the meat and vegetables are fully tender. Remove the lid towards the end to allow excess water to evaporate, leaving a thick gravy or a dry coating of ghee and spices on the meat and vegetables. Serve hot.
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