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.
Ingredients
- 1 pound Mutton or Chicken (cut into pieces) (Quantity estimated based on standard recipe proportions.)
- 2 tablespoons Ghee or Oil (Quantity estimated for browning meat.)
- 1 large Onion (finely chopped) (Quantity estimated for savory base.)
- 1 tablespoon Ginger-Garlic Paste (Quantity estimated for savory base.)
- 1 teaspoon Salt (Or to taste.)
- 2 cups Water (Quantity estimated for stewing meat.)
- 2 pounds Ripe Tomatoes (Originally '1 seer'. Converted to approx 2 lbs.)
- 1 teaspoon Sugar (Originally '1 small spoon'. Adjust to taste.)
Instructions
- 1In a pot, heat the ghee or oil and sauté the onions and ginger-garlic paste until fragrant. Add the mutton or chicken pieces and salt, searing briefly. Add water, cover, and cook until the meat is tender. Ensure there is about 1 cup (approx. 1 'pasher') of gravy remaining in the pot with the meat.
- 2Wash the tomatoes thoroughly and remove the stems. If the tomatoes are small, they can be left whole; if they are very large, cut them into two pieces. Optionally, you may peel the tomatoes before adding them if a smoother texture is desired.
- 3Add the prepared tomatoes to the pot with the cooked meat and gravy. Place the pot on low heat ('dhime balte') and simmer gently. Allow the tomatoes to cook down completely until they soften and merge with the gravy.
- 4When the tomatoes are fully cooked and only a little thick gravy remains, check the flavor. If you prefer a hint of sweetness to balance the acidity, sprinkle a heaping small spoonful of sugar over the dish. Stir gently and remove from heat.