Entree: India – Parsi-Indian – Parsi Mutton Curry (Rich Parsi-style mutton stew cooked with onions, tomatoes, warming spices, and a tangy touch of vinegar)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) mutton (goat or lamb), bone-in, cut into 1–1.5 inch (2.5–4 cm) pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 medium onions, thinly sliced, approx. 10 oz (280 g)
- 1 tbsp (15 g) garlic paste or minced garlic
- 1 tbsp (15 g) ginger paste or minced ginger
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) turmeric powder
- 1/2 tsp (2 g) red chili powder, or to taste
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 g) granulated sugar
- 1 cup (240 ml) water or meat stock
- 2 tbsp (30 ml) plain yogurt (optional, whisked)
- 1 small cinnamon stick
- 4 green cardamom pods, lightly crushed
- 3 whole cloves
- 2 bay leaves
- Salt to taste
- Fresh cilantro leaves for garnish

Instructions

1. Heat oil or ghee in a heavy-bottomed pot over medium-high heat. Add the mutton pieces in batches and brown well on all sides; remove and set aside.
2. In the same pot, add the sliced onions and cook over medium heat until deep golden and caramelized, about 12–15 minutes, stirring frequently to avoid burning.
3. Add the garlic and ginger paste to the onions and sauté 1–2 minutes until fragrant. Stir in cinnamon, cardamom, cloves, and bay leaves and cook 30 seconds.
4. Add ground coriander, cumin, turmeric, and chili powder; cook 1 minute to bloom the spices.
5. Pour in the crushed tomatoes, vinegar, and sugar; simmer 4–5 minutes to combine and reduce slightly.
6. Return the browned mutton to the pot, add water or stock, bring to a simmer, then reduce heat to low, cover, and cook gently for 1.5–2 hours until the mutton is tender (or use a pressure cooker and cook 20–25 minutes on high pressure).
7. If using, stir in whisked yogurt in the last 5 minutes of cooking and simmer gently (do not boil vigorously after adding yogurt). Adjust salt and acidity, adding a little more vinegar or sugar to balance if desired.
8. Garnish with fresh cilantro leaves and serve hot with steamed rice, rotis, or traditional Parsi breads.