- Mutton Dalcha
- Lettuce Soup
- Masala Ras Chawal with Mutton
- Tom yum goong soup
- Spicy Sticky Chicken
- Tryst with a Croissant
Weekends are about experimenting with new recipes and last weekend I decided to peer through my recipe books. I took one of the cookbooks, a compilation of recipes from the members of a local women’s club, which I got my hands on, thanks to my friend’s mom.
I picked this traditional Parsi recipe, because obviously Parsi food is the bomb! (I think I say that about every cuisine! I love food!!) And, you can never have enough Parsi friends to get you that! I didn’t play around with the recipe as it is a traditional dish and deserves the respect to be cooked the way it should be. I have added a few details which weren’t available in the original recipe. Hope you enjoy it as much as I did!!
3/4 kg Mutton, cleaned and cubed
1 Small onion
100 ml Coconut milk
3 tsp Ginger garlic paste
3 tsp Cumin seeds
3 tsp Sesame or poppy seeds (I used Sesame seeds)
1 1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
2 tbsp Groundnuts
3 tbsp Broken cashewnuts
1/2 kg Tomato puree
4 tbsp Oil
1 Lemon juice
Salt to taste
- Heat two tablespoons of oil in a pressure cook and brown the meat with one teaspoon ginger garlic paste and salt.
- Pressure cook the meat till tender, I cooked it till 3 whistles.
- Grind the coconut, cumin seeds, sesame seeds, red chilli, turmeric powder and groundnuts to a fine paste.
- Heat the remaining oil in a pan, add the ginger garlic paste, the ground masala and brown it well, stirring it constantly.
- Once the oil separates from the masala, add the tomato puree, coconut milk and the gravy from the cooked meat and let it reach the simmering point.
- Add the meat and the lemon juice. Mix it well and let the consistency be semi thick.
- Serve hot with rice and kachumber.