Kanda Keri nu Gosth

Kanda Keri nu Gosth

by Sheroo Rusi Parekh

Clean & wash 1-1/2 kg mutton n marinate with ginger-garlic paste.

Wash & peel 15 medium or 12 big Alfanso mangoes (I used 12 big ones). (Normally these are cooked whole but I prefer cutting slices from 2 sides for 2 reasons – one coz now a days there’s no guarantee of ripe mangoes being good from inside [please see collage in comments] so can’t take a risk & secondly we don’t prefer whole mangoes in this dish. We like it mixed with onions & it’s easier to eat. Use all seeds too).

Peel & wash 1 kg baby onions. Insert slits horizontally keeping onions whole (see the collage in comments) (they get separated while cooking).

Heat enough oil in a large pan. Add 2 inch cinnamon & other whole spices (black pepper, cloves) & saute. (My family doesn’t like whole spices hence I use only whole cinnamon & spices powder in place of other whole spices).

Add 6-8 medium finely sliced onions. Fry till they turn golden brown.

Add 1 tbspn ginger-garlic paste. Saute for 2 mnts. 

Add 1 tspn haldi/turmeric powder, 1-1/2 tspn jeera/cumin powder, 2-1/2 tspn dhaniya/coriander powder & saute for half a minute.

Add puree of 6-8 medium tomatoes. Saute till water from tomatoes evaporates.

Add 1-1/2 tbspn or as per taste red chilli powder, 1 tspn pepper powder, 1-1/2 tspn parsi sambhar masala, 3 tspn garam masala powder (powdered whole spices. Please skip this if you are using whole spices), salt as per taste & saute for 2-3 mnts.

Add mutton, mix & fry for 5-7 mnts.

Add slit baby onions & mix.

Add mangoes & mix.

Transfer to large cooker & without adding any water close the lid & cook on high flame till first whistle. Lower the flame & cook for about 20 minutes or less/more (depends on how tough or tender the mutton is).

Remove from fire & let it cool.

When cool transfer to the pan & adjust spices if need be & if liquidy cook till it reaches d right consistency.

No garnish necessary.
Serve with chapattis.

FiestaFriday with Diann @ Of Goats and Greens and Jhuls @ The Not So Creative Cook

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

3 thoughts on “Kanda Keri nu Gosth

  1. Looks wonderful! I can almost detect the aromas from the photos here… I’d love to try this dish! Thanks for bringing this to Fiesta Friday!

  2. I haven’t tried anything like this before, but it looks delish! Thanks for sharing at Fiesta Friday party!

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