Parsi Mutton or Chicken with Eggs (Gosht Indama)

Name: Parsi Mutton or Chicken with Eggs (Gosht Indama)
Ingredients: 1/2 pound Boneless mutton (goat or lamb) (Clean, tender meat cut into small pieces.); 1/2 pound Lamb liver or kidney (Originally 'kala bhuka' (organ meat). Can be substituted with an additional 1/2 pound of mutton if preferred.); 2 cups Plain yogurt (Originally '1 seer'. Must be strained/hung to remove water (Greek yogurt works well).); 2 cups Onions (Finely sliced. Originally '0.5 seer'.); 1/2 cup Ghee (Originally '0.25 pound'.); 1 1/2 tablespoons Fresh ginger (Peeled and crushed into paste. Originally '1.5 tola'.); 1/2 tablespoon Garlic (Peeled and crushed into paste. Originally '0.5 tola'.); 1 1/2 teaspoons Salt (Adjust to taste. Originally '1.25 tola'.); 1/4 teaspoon Saffron strands (Originally '5 val'.); 2 cups Fresh cilantro leaves (Washed and ground into paste. Originally '6 bunches'.); 5 whole Green chilies (Large size, ground into paste with cilantro.); 8 whole Whole cloves (Coarsely crushed.); 7 whole Green cardamom pods (Seeds only, coarsely crushed.); 8 whole Hard-boiled eggs (Peeled and cut lengthwise into halves.); 1 tablespoon Cold water (For soaking saffron.)

A rich and aromatic Parsi specialty featuring tender mutton and liver slow-cooked in a thick, savory gravy. Infused with saffron, green masala, and fried onions, this dish is finished with halved hard-boiled eggs that soak up the flavorful sauce. The traditional slow-cooking method ensures the meat is succulent while the ghee separates beautifully for a luxurious texture.

Ingredients

1/2 pound Boneless mutton (goat or lamb) (Clean, tender meat cut into small pieces.)
1/2 pound Lamb liver or kidney (Originally 'kala bhuka' (organ meat). Can be substituted with an additional 1/2 pound of mutton if preferred.)
2 cups Plain yogurt (Originally '1 seer'. Must be strained/hung to remove water (Greek yogurt works well).)
2 cups Onions (Finely sliced. Originally '0.5 seer'.)
1/2 cup Ghee (Originally '0.25 pound'.)
1 1/2 tablespoons Fresh ginger (Peeled and crushed into paste. Originally '1.5 tola'.)
1/2 tablespoon Garlic (Peeled and crushed into paste. Originally '0.5 tola'.)
1 1/2 teaspoons Salt (Adjust to taste. Originally '1.25 tola'.)
1/4 teaspoon Saffron strands (Originally '5 val'.)
2 cups Fresh cilantro leaves (Washed and ground into paste. Originally '6 bunches'.)
5 whole Green chilies (Large size, ground into paste with cilantro.)
8 whole Whole cloves (Coarsely crushed.)
7 whole Green cardamom pods (Seeds only, coarsely crushed.)
8 whole Hard-boiled eggs (Peeled and cut lengthwise into halves.)
1 tablespoon Cold water (For soaking saffron.)

Instructions

1Peel and crush the ginger and garlic into a paste. Coarsely crush the cardamom seeds and cloves. Wash the cilantro leaves and green chilies, then grind them together into a fine green paste.
2Lightly roast the saffron strands, crush them, and mix with 1 tablespoon of cold water in a small bowl. Cover and let it soak for 3 hours. After soaking, rub the saffron to extract flavor and strain the liquid, discarding the solids.
3Cut the mutton and liver (or kidney) into small, even pieces. Wash them twice in cold water and pat dry. In a non-reactive vessel (originally tinned), combine the meat with the green cilantro-chili paste, ginger paste, garlic paste, and salt. Mix thoroughly, cover, and let marinate for 3 hours.
4Heat the ghee in a heavy-bottomed pan. Fry the sliced onions until they turn red and crisp. Remove the fried onions from the ghee and set aside.
5In the same ghee used for the onions, briefly fry the crushed cardamom and cloves. Add the marinated meat mixture. Cover the pot tightly with a lid that can hold water (or a heavy lid). Place water on top of the lid to create condensation (dum style), but do NOT add water inside the pot. Cook over low heat (embers), stirring occasionally to ensure even cooking, until the meat is completely tender and the moisture has evaporated.
6Ensure the yogurt is strained of all water (thick/hung curd). Mix the fried onions and the prepared saffron water into the yogurt. Pour this mixture over the cooked meat in the pan and mix well with a spoon. Add the halved hard-boiled eggs. Keep the pot open over low heat until the ghee separates from the gravy.