Indian Parsi Meat and Potatoes

By Rita Jamshed Kapadia 4 comments

Papeta ma Gosht

2 lbs Mutton, Lamb or Chicken

1 finely chopped onion

2 Tomatoes finely chopped

8 oz can of Tomato Puree or Paste

1 tbsp ginger garlic paste

2 tbsp Dhana Jeera (Cumin + Coriander powders and other spices, buy ready made from Amazon )

1 Tbsp Chilli Powder

Salt to taste

2 Potatoes peeled and cut in to small pieces

Fresh Coriander Leaves for garnish. Please wash thourougly, coriander is notorious to carry sand and dirt!

Lemon Juice to taste

4 tbsp Oil

Saute onions and tomatoes in oil till aroma comes out

Add ginger garlic paste saute for 2 minutes

Add all the other spices and saute.

Add the meat to this sauce and cook till done.

Add water to cook the meat if needed.

Sprinkle Lemon Juice and fresh coriander leaves and serve hot.

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.


Rita Jamshed Kapadia

Jul 7, 2020, 8:12 pm

Thanks for your support Avan. What did you make? Do let me know.
I am having many recipes for pateti and Navroz soon.
Keep visiting!

Avan N. Cooverji

Jul 7, 2020, 7:00 pm

Rita, I love your recipes, easy to follow and cook. Thank you


Jul 7, 2020, 4:49 pm

Hi Ron, Depends on the meat used. Instead of mutton, I used chicken, which releases a lot of water. add if you see the need 🙂


Jul 7, 2020, 12:17 pm

There is no need to add water?