Traditional Slow-Cooked Meat or Chicken
This traditional Parsi technique from 1900 details the art of slow-cooking meat or chicken to achieve a perfectly tender texture without losing natural juices. The method utilizes a 'dum' style cooking process with water on the lid to maintain moisture, along with natural tenderizers like raw papaya for tougher cuts. The result is a succulent, flavorful base that can be served as a simple stew or transformed into a rich curry.
Ingredients
- 1 1/2 pounds Mutton (goat/lamb) or Chicken (Or 1 whole chicken, cut into pieces.)
- 2 cups Water (Quantity estimated; adjust as needed during cooking.)
- 1 teaspoon Salt (Adjust to taste. Reduce amount if using baking soda.)
- 1 tablespoon Raw Papaya Paste (Optional tenderizer for tough meat. Can substitute with 8-10 drops of papaya sap/milk.)
- 1/4 teaspoon Baking Soda (Optional tenderizer. Originally '5 val' (approx 1.8g) for 1.5 lbs meat.)
Instructions
- 1If using chicken, cut and clean thoroughly. If using meat (mutton/goat), remove any fascia or tough skin with a knife. Wash the meat only once or twice with cold water; washing too frequently washes away the natural juices.
- 2Place the meat or chicken in a cooking pot. Add enough water to cook the meat, but do not drown it; too much water boiled rapidly ruins the flavor. Start cooking on a low flame. If cooking a larger quantity (e.g., double the meat), do not double the water; use only about 1.5 times the original amount.
- 3Once about half the water has evaporated, reduce the heat to very low (simulating charcoal embers). Cover the pot with a concave lid and pour some water onto the lid itself. This technique prevents the meat from drying out. If the liquid inside the pot dries up, the water on the lid will be hot and can be carefully added into the pot. Never add cold water to the cooking meat as it will toughen it.
- 4To check if the meat is cooked, do not put your hand directly into the pot due to steam. Instead, lift a piece with a spoon, dip your fingers in cold water to prevent burning, and then press the meat to test tenderness. If the meat is tough, you may add raw papaya pieces, papaya milk (sap), or a pinch of baking soda (reduce salt if using soda) to help it tenderize.
- 5If you accidentally added too much water, remove the lid or set it slightly ajar and increase the heat to evaporate the excess liquid. Alternatively, remove the cooked meat, boil down the gravy to the desired consistency, and then return the meat to the pot. Serve when the gravy is thick and meat is tender.