Parsi Mutton and Egg Curry (Curry Idani No. 4)
This rich and aromatic Parsi curry combines tender chunks of mutton with hard-boiled eggs in a luxurious, saffron-infused gravy. Thickened with a unique paste of ground almonds and rice, the dish features a complex spice blend of dried chilies, cardamom, and cloves balanced by the brightness of fresh lemon juice. The slow-cooked meat and pricked eggs absorb the savory flavors, creating a hearty main course that is traditionally served with rice or crusty bread.
Ingredients
- 1 pound Mutton or Lamb (shoulder or leg, diced) (Originally '1 ratal male goat meat'.)
- 1 cup Ghee (Originally '0.5 sher'. Can reduce to 1/2 cup for modern preference.)
- 2 cups Onions (Finely sliced. Originally '0.5 sher' (approx 1/2 lb).)
- 2 ounces Almonds (Blanched and peeled. Originally 'navtank' (approx 2 oz).)
- 2 tablespoons Raw white rice (Originally '2 tolas'. Used for thickening.)
- 2 tablespoons Coriander seeds (Husked/crushed. Originally '2 tolas'.)
- 1 tablespoon Salt (Or to taste. Originally '1.5 tolas'.)
- 1 piece Fresh turmeric root (or 1 tsp powder) (Originally '1 tola turmeric knots'.)
- 1 inch Fresh ginger (Originally '1 tola'.)
- 1 pinch Saffron strands (Generous pinch. Originally '5 val'.)
- 10 whole Hard-boiled eggs
- 1 inch Cinnamon stick
- 4 teaspoons Lemon juice
- 4 whole Dried large red chilies (Goan or Kashmiri) (Originally '3 to 4'.)
- 15 whole Green cardamom pods
- 15 whole Cloves
- 10 whole Black peppercorns
- 2 1/2 cups Water (Divided use. Originally '1 sher' plus '1 pasher'.)
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Instructions
- 1Peel the almonds. Wash the rice. Grind the almonds, rice, and saffron together with a little water until very fine and smooth.
- 2Peel the ginger. Wipe the dried chilies with a damp cloth to clean them. Grind the ginger, chilies, coriander seeds, turmeric, cinnamon, cardamom, cloves, and peppercorns together into a very fine paste.
- 3Cut the mutton into small pieces and wash once with cold water. Peel the onions and slice them very finely (like vermicelli).
- 4In a heavy-bottomed pot (traditionally a tinned vessel), heat the ghee. Fry the sliced onions until they turn red. Add the meat and salt, and sauté until the meat is seared.
- 5Add the prepared spice paste (from Step 2) to the pot and mix well. Pour in 2 cups (1 sher) of water. Cover the pot and cook over low heat (originally charcoal embers) until the meat is completely tender.
- 6Once the meat is tender, peel the hard-boiled eggs and prick them all over with a fork. Add the eggs to the curry. Mix the almond-rice paste (from Step 1) with about 1/2 cup (1 pasher) of water until smooth, then stir this mixture into the curry.
- 7Keep the pot uncovered and simmer until the curry thickens nicely and the ghee separates and floats on top. Stir in the lemon juice and remove from heat. Serve hot.
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