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'.)

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.