Parsi Gosht Ni Curry

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.