Ingredients

• 500g - 1-inch cubed mutton
• 4- large onions sliced
• 4- medium-sized potatoes, peeled and quartered
• 2- large tomatoes, chopped
• 7- Kashmiri dry red chillies
• 4-5 curry leaves
• 1 inch piece- ginger
• 10- garlic pods
• 1/2 cup - grated coconut, ground
• 1/2 cup- tamarind water
• 1 tbsp- jaggery
• 4 tbsp- oil
• salt as per taste
• Roast and grind into masala:
• 1 tsp- coriander seed
• 1/2 tsp-cumin seed
• 3 tsp- poppy seed
• 2 tsp- peanuts, peeled

How to Make Parsi Gosht Ni Curry

• Grind the ginger and garlic to a paste.
• Heat the oil and fry onions until golden brown.
• Add ginger-garlic paste and saute on a slow fire for 2 mins.
• Add the ground masala and stir for 2 mins.
• Add ground coconut and cook till aroma comes out.
• Add mutton, potatoes, salt and fry in the masala for 2 mins.
• Add 4 cups of water slowly so that it blends well with the masala and no lumps remain.
• Bring the whole mixture to a boil.
• Cover the pan with a lid and pour some water on top.
• Simmer, stirring occasionally, for about 1 hour until a thick gravy remains and the mutton is tender.
• Mix in tamarind water, jaggery and tomatoes.
• Cook for another 15 mins on a slow flame.
• Serve hot with rice.