Spiced Mutton or Chicken Masala No. 5

This traditional Parsi curry transforms tender mutton or chicken into a rich, aromatic stew using a unique thickening technique and a sharp vinegar finish. The dish features a luscious gravy thickened by carefully pressing wheat or rice flour into the simmering sauce, creating a velvety texture that coats the succulent meat and potatoes. A freshly ground paste of garlic, cinnamon, cloves, and vinegar is added at the very end to preserve its tangy punch, making this a comforting main course perfect for serving with crusty bread or rice.

Ingredients

1 1/2 pounds Mutton or Chicken (Cut into pieces. Originally '1.5 ratal'.)
1 1/2 pounds Potatoes (Peeled and cut into halves or thick slices. Originally '1.5 sher'.)
1/2 cup Ghee (Originally '0.25 sher' (approx 4 oz).)
1 large Onion (Finely chopped. Originally '0.25 sher' (approx 4 oz).)
1 tablespoon Wheat flour or Rice flour (Originally '1 tola'.)
2 teaspoons Salt (Or to taste. Originally '1 tola'.)
1 tablespoon Ginger (Julienned into fine strips. Originally '0.5 tola'.)
2 inches Cinnamon stick (Originally '5 val' (approx 2g).)
6 whole Cloves (Originally '5 val' (approx 2g).)
6 teaspoons Strong vinegar (Divided use.)
6 cloves Garlic (Large cloves.)
1 cup Fresh cilantro (coriander leaves) (Chopped. Originally 'leaves of 4 bunches'.)
3 large Green chilies (Finely chopped.)
3 large Dried red chilies
1 1/2 teaspoons Garam masala (Originally '1.5 flat spoons'.)
3 cups Water (Originally '1.5 sher'.)

Instructions

1Clean the meat and cut into pieces; wash twice with cold water. Peel potatoes and cut into halves or thick slices; keep them submerged in cold water. Peel ginger and cut into very fine strips (julienne); wash. Wash cilantro leaves and green chilies, then chop them finely.
2Peel the garlic. Grind the garlic, cinnamon, cloves, and dried red chilies together with a small amount of the vinegar until very fine. Transfer this paste to a small non-reactive bowl (glass or ceramic), mix in the remaining vinegar, cover, and set aside.
3Peel and finely chop the onions. In a heavy-bottomed pot (originally a tinned vessel), heat the ghee and fry the onions until red. Add the meat and salt, then pour in the water (approx. 3 cups). Cover and cook on low heat until the meat is tender and fibers begin to separate.
4Once the meat is tender, add the chopped cilantro, green chilies, and ginger strips. Take the flour in your hand and sprinkle it evenly over the surface of the boiling gravy. Do not stir the spoon inside the mixture; instead, press the back of the spoon gently all over the surface to settle the flour into the gravy without breaking the meat.
5After 5-7 minutes of simmering the flour, add the potatoes. Cook until everything is tender, the gravy has thickened, and the ghee rises to the surface. Stir in the garam masala. After 3-4 minutes, pour the prepared vinegar-spice paste over the top. Simmer for another 1-2 minutes, then remove from heat. Hold the rim of the pot with both hands and shake gently to mix the contents without breaking the potatoes.