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Gos-no-kharo Ras Chaval with Khatti Mithi Kachumbar

Ingredients
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

Method

  1. Crush ginger garlic to a coarse paste and marinate washed mutton along with salt and leave aside for half an hour.

  2. In a large pressure cooker fry the onions along with all the dry garam masala spices, jeera and bay leaves to golden brown.

  3. Add the marinated mutton along with chopped green chilies and continue to roast stirring continuously.

  4. Add the powdered masalas and keep roasting on medium fire until small bubbles of oil begin to surface.

  5. Add 1 cup of chopped coriander and stir for a minute more.

  6. 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.

  7. 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.

  8. Check for salt and add if you find it requires a little more.

  9. 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

 This is a sample recipe from our cookbooks

Rita

These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

2 thoughts on “Gos-no-kharo Ras Chaval with Khatti Mithi Kachumbar

  1. Yes Nandy. Parsi Bhaji-Dana ma Ghost” is a wonderful dish with spinach, methi (fenugreek), Dana (green peas) and many other green vegetables. With or without meat it is delicious. A litle difficult to prepare but the nutritional value and taste is unbeatable.

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