1 kg tender Goat Mutton or Lamb – cut into medium pieces, washed & left to drain in colander
6 large onions – chopped very fine (cut like chhudna no kando)
4 tomatoes – again chopped very fine (tamota)
4 Potatoes – cut into 2 halves (papeta)
8-10 pods of garlic (lasan)
1.5″ piece of ginger (aadu)
6-8 green chillies (leela marcha)
1 large piece of cinnamon (tajj)
6-7 cloves (lavang)
4-5 green cardamoms (nalli elchi)
10 black peppercorns (kara mari)
2-3 bay leaves (tajj patta)
3/4 tsp cumin seeds (jeru)
1 full tsp turmeric (harad)
2-3 tsp red Kashmiri chilli pwdr (lal march ni bhuki)
1 tbsp coriander/cumin pwdr (dhana jeeru)
1/2 tsp garam masala pwdr
2 cups chopped fresh coriander (lili kothmir)
2-3 scoops of oil and pure ghee in equal portions
salt to taste
Crush ginger garlic to a coarse paste and marinate washed mutton along with salt and leave aside for half an hour.
In a large pressure cooker fry the onions along with all the dry garam masala spices, jeera and bay leaves to golden brown.
Add the marinated mutton along with chopped green chilies and continue to roast stirring continuously.
Add the powdered masalas and keep roasting on medium fire until small bubbles of oil begin to surface.
Add 1 cup of chopped coriander and stir for a minute more.
Now add the halved potatoes and about 4 cups of pre-boiled hot water and cook in closed cooker up to 3 whistles on high flame then simmer for 5 min after 3 whistles and put off the fire. Allow to cool until cooker lid pops on its own.
Now with open cooker, once again put it on high flame and add the very finely chopped tomatoes, when it comes to boil, lower the flame to full simmer and allow to cook with loose lid for 10 – 15 min.
Check for salt and add if you find it requires a little more.
Garnish with remaining one cup of finely chopped fresh coriander and serve on steamed white rice with a liberal squeeze of lime and parsi khatti mitthi kachumbar
Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com.
ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter.
Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food.
Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India.
Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!
* This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here.
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