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.
Ingredients
- 1 1/2 pounds Mutton (shoulder or leg, cut into pieces) (Can substitute with chicken pieces as per original recipe.)
- 1 1/2 pounds Mixed vegetables (Red pumpkin, green peas, lima beans, broad beans, French beans) (Cut into 1/2 inch pieces. Original specifies 'all green vegetables except bottle gourd'.)
- 1 pound Pearl onions (small onions) (Peeled and left whole.)
- 1/2 pound Large onions (Finely sliced.)
- 1 cup Ghee (Originally 0.5 Sher (approx 1 cup).)
- 1 tablespoon Ginger paste (Originally 0.5 tola.)
- 1 teaspoon Garlic paste (Originally 0.25 tola.)
- 1 tablespoon Salt (Adjust to taste. Originally 1.5 tola.)
- 2 teaspoons Sugar (Heaping teaspoons.)
- 2 teaspoons Lemon juice
- 2 teaspoons Vinegar (strong malt or cider)
- 1 teaspoon Turmeric powder (Heaping teaspoon.)
- 1 teaspoon Garam masala (Heaping teaspoon.)
- 1 teaspoon Black pepper powder (Flat teaspoon.)
- 1/4 cup Fresh coriander leaves (Chopped.)
- 3 whole Green chilies (Large chilies, slit.)
- 10 leaves Fresh mint leaves (Chopped.)
- 1 tablespoon Celery (Chopped.)
- 1 tablespoon Parsley (Chopped.)
- 2 cups Water (Estimated for stewing.)
Instructions
- 1Wash all the vegetables (pumpkin, peas, beans, etc.) and cut them into 1/2 inch pieces. Peel the pearl onions. Soak the cut vegetables and pearl onions in cold water until ready to use.
- 2Clean the mutton (or chicken), cut into serving pieces, and wash twice with cold water. Peel and crush the ginger and garlic. Peel the large onions and slice them finely.
- 3Heat the ghee in a large heavy-bottomed pot (or tin-lined vessel). Fry the sliced large onions until they turn red/golden brown. Add the ginger and garlic paste and sauté briefly. Then add the mutton, drained pearl onions, salt, turmeric, and black pepper. Cover the pot and cook on medium heat, stirring occasionally.
- 4Continue cooking until the water released by the meat evaporates and the meat begins to sear in the ghee (this process is called 'tatare').
- 5Add hot water gradually to the pot (enough to create a stew consistency). Cover and simmer on low heat (traditionally on charcoal embers). When the meat is partially cooked and fibers begin to separate, drain the mixed vegetables and add them to the pot.
- 6After the vegetables have cooked for a while, add the chopped coriander, green chilies, mint, celery, and parsley. Continue simmering until the meat is completely tender and the oil separates on top ('ghee par aave').
- 7Stir in the lemon juice, vinegar, and sugar. Simmer for another 5-7 minutes to blend the flavors. Remove from heat and sprinkle the garam masala on top before serving.