Gos-no-kharo Ras Chaval with Khatti Mithi Kachumbar

By ParsiCuisine.com 5 comments

1 kg tender Goat Mutton, Chicken 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 curry leaves
3/4 tsp cumin seeds (jeeru)
1 full tsp turmeric (harad)
2-3 tsp red Kashmiri chilli pwdr (lal march ni bhuki)
1 tbsp coriander + cumin powder (dhana jeeru)
1/2 tsp garam masala powder
2 cups chopped fresh coriander (lili kothmir) optional

2 tsp Besan flour (channa flour)
2-3 scoops of oil and pure ghee in equal portions
salt to taste


  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, add besan flour and saute for 30 seconds on low heat. Next saute all the dry garam masala spices, jeera and curry 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. (shown in video below)

 This is a sample recipe from our cookbooks





Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback https://www.amazon.com/dp/1090868391 Hardcover https://www.amazon.com/dp/B0962FML7W Indian Parsi Kitchen https://www.amazon.com/dp/1535410132 Celebrations: Celebrating Zoroastrian Festivals and Traditions https://www.amazon.com/dp/152381845X Dhansak: Parsi Cuisine https://amzn.to/4d92fuv



Jan 1, 2015, 9:58 am

Are there any Parsi spinach preparations? Would love to try them. Thanks.


Jan 1, 2015, 7:20 pm

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.


Jan 1, 2019, 10:51 pm

What a mouthwatering mutton recipe, Rita!


Jan 1, 2019, 10:52 pm

What a mouthwatering mutton recipe Rita!


Jan 1, 2019, 5:20 pm

It is very tasty 🙂

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