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.)
More recipes using Mutton or chicken
Meat or Chicken in Tomatoes (Method 2)
A classic Parsi specialty combining tender meat or chicken with a rich, sweet-and-sour tomato gravy. This slow-cooked dish balances the acidity of ripe tomatoes with a generous amount of jaggery, resulting in a thick, glossy sauce that clings to the succulent meat. Traditionally cooked using the 'dum' method to retain moisture, it develops deep, caramelized flavors that pair perfectly with fresh rotis or crusty bread.
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 in Onions
A traditional Parsi preparation where tender mutton or chicken is slow-cooked in a rich, savory gravy dominated by the natural sweetness of small onions. By omitting potatoes and using a generous quantity of pearl onions, this dish achieves a luscious, thick consistency and deep flavor profile that coats the meat perfectly. It serves as a comforting main course, ideally paired with crusty bread or steamed rice to soak up the aromatic sauce.
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.
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.
You Might Also Like
Meat or Chicken in Tomatoes (Method 2)
A classic Parsi specialty combining tender meat or chicken with a rich, sweet-and-sour tomato gravy. This slow-cooked dish balances the acidity of ripe tomatoes with a generous amount of jaggery, resulting in a thick, glossy sauce that clings to the succulent meat. Traditionally cooked using the 'dum' method to retain moisture, it develops deep, caramelized flavors that pair perfectly with fresh rotis or crusty bread.
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.
Parsi Mutton or Chicken Stew
A rich and aromatic Parsi stew that combines tender mutton or chicken with a bountiful harvest of root vegetables and beans. This historical recipe features a slow-cooked medley of red pumpkin, green peas, lima beans, and pearl onions, simmered in a savory ghee base. The dish is finished with a traditional sweet and sour balance of vinegar, sugar, and lemon juice, creating a complex and comforting flavor profile typical of Parsi cuisine.
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.