Recipe Contest Winner: Keri Kanda ma Gosth

By Rita Jamshed Kapadia No comments

Congratulations to our member
Mahrukh Mogrelia

Click here to Enter Contest.

by Mahrukh Mogrelia

1 kilo mutton with bones
7 ripe Alphonso mangoes,peeled and keep mango whole.
1 tbsp ginger garlic paste
1 tbsp green chile garlic paste
1 tbsp Kashmiri chile powder
1 tbsp sambhar masala
1 tsp curry powder
1 tsp turmeric powder
1 tsp sugar
2 inch cinnamon

5 cardamom
Salt as per taste.

For gravy:
Half cup brown caramelized onion, barista.
Half kilo small onions/pearl onions, peeled kept whole.


In broad pan,patiyo heat 7 tbsp oil,add whole spices,stir,add both paste n add mutton along with pearl onions. Stir nicely,till mutton is roasted then add all dry masala, brown onions,slow fire and add warm required water and let it simmer for 15-20 minutes.

Then shift to pressure cooker and keep all peeled mangoes on top.Cook mutton as per your timing,approximately 15 minutes more in cooker. Let it cool .

First remove mangoes,simmering gravy on fire if not thick.Assemble n serve hot with chappati.

Bon Appetite

#ParsiCuisine #PCFridayFiesta

Rita Jamshed Kapadia

Celebrate Spring and Navroze! Gift or purchase for yourself the MEGA coffee table Cookbook "Parsi Cuisine Manna of the 21st Century". To order autographed cookbook send payment by ZELLE. $29.99 + $4 (shipping) = $33.99. Select ‘Pay with Zelle’, add email address ""

Did you like this post? Please let us know with comments