Raw Mango Curry (Kari Kachi Kerini)
A unique and sophisticated Parsi-Gujarati meat curry that perfectly balances savory, sweet, and tangy flavors through the use of raw mangoes and sugar. Tender boneless lamb is slow-cooked with aromatic spices like saffron, cardamom, and cloves, then enriched with a distinct mango pulp reduction that creates a luscious, golden sauce. This rich dish offers a complex flavor profile where the tartness of green mango cuts through the richness of the ghee and meat, making it an elegant centerpiece for a traditional meal.
Ingredients
- 1/2 pound Boneless lamb or mutton (tender) (Originally '0.5 Ratal'. Cut into small pieces.)
- 1/2 pound Ghee (Originally '0.5 Seer'. Can be reduced for modern preference, but this is the historical amount.)
- 1/4 pound Onions (Originally '0.25 Seer'. Peeled and finely sliced.)
- 2 ounces Raw green mangoes (Originally '5 Tolas'. Peeled and chopped.)
- 2 ounces Sugar (Originally '1 Navtank'.)
- 1 ounce Large black raisins (currants) (Originally '2 Tolas'. Seeds removed.)
- 1 tablespoon Fresh ginger (Originally '1 Tola'. Peeled.)
- 1 tablespoon Coriander seeds (Originally '1 Tola'. Husked/cleaned.)
- 1 teaspoon Salt (Originally '1 Tola'. Adjust to taste.)
- 1/2 piece Cinnamon stick (Originally '0.5 Tola'.)
- 1/2 teaspoon Ground turmeric (Originally '0.5 Tola'.)
- 10 whole Black peppercorns
- 10 whole Cardamom pods
- 10 whole Cloves
- 1 pinch Saffron strands (Originally '2.5 Val' (approx 1 gram).)
- 2 teaspoons Lemon juice
- 3 cups Water (Divided use (approximate total).)
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Instructions
- 1Remove seeds from the raisins, wash them, and chop them into pieces. Grind the coriander seeds into a fine powder. Crush the cloves very finely.
- 2Place the chopped raw mango pieces in a non-reactive (tinned or stainless steel) pot with a little water. Boil until they are soft.
- 3Take half of the boiled mango pieces, mash them thoroughly into a pulp, and set aside in a bowl. Wash the pot used for boiling.
- 4In the washed pot, combine the remaining half of the boiled mango pieces with the sugar, lemon juice, and 1 cup (1 pasher) of water. Place on low heat (embers) for 1 hour. Remove from heat and mash this mixture as well.
- 5Peel the ginger. Grind it very finely together with the cardamom, cloves, and saffron into a paste.
- 6Cut the meat into small pieces and wash once with cold water. In a separate non-reactive pot, heat 1/4 pound (1 pasher) of ghee. Fry the finely sliced onions until red. Add the meat pieces and sauté.
- 7Add the ground coriander and salt to the meat. Pour in 2 cups (1 seer) of water. Cover and cook on low heat until the meat is completely tender and the liquid has reduced to about 1 cup (1 pasher) of gravy.
- 8Remove the pot from heat. Carefully pour the gravy into a separate vessel, leaving the meat in the pot. Add the remaining ghee and the crushed cloves to the meat. Sauté again until the meat turns reddish.
- 9Add both the plain mashed mango (from step 3) and the sweet mango mash (from step 4) to the meat. Add the raisins and the reserved gravy. Simmer on low heat for 10-12 minutes.
- 10Add the prepared spice paste (ginger, cardamom, saffron), cinnamon, turmeric, and peppercorns. Mix well and simmer uncovered for another 10 minutes before removing from heat.
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