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Monday, 30 June 2014

Keri nu Gosht – Mutton cooked with ripe Alphonso Mangoes


Keri nu Gosht – Mutton cooked with ripe Alphonso Mangoes

Among uncommon recipes, this one is king. I had been itching to lay my paws on this recipe. Finally, I got my sister-in-law to send it to me. This happens to be an old Parsee recipe. It comes down to us from the time when our grandmas ruled the kitchen. Unfortunately I don't have my grandma’s version because I wasn't fortunate enough to spend time with either of them in the kitchen. The first time I heard of this recipe I was extremely intrigued. Never before had I attempted a dish that combined sweet ripe fruit and mutton. This was a new one for me and I was skeptical in regard to whether the flavors would marry. I was wrong, marry they did! Who am I to be skeptical about a recipe handed down through the generations? I should have known better!

Ingredients:

½ kilo mutton, cleaned and cut into chunks
4-5 large onions, finely sliced
5 ripe Alphonso mangoes, peeled
4 cardamoms
1 inch cinnamon
4-6 black pepper corns
2 cloves
½ teaspoon cumin seeds
½ teaspoon ginger-garlic paste
½ teaspoon turmeric powder
 2-2½ teaspoons red chili powder
½ teaspoon Parsee Sambhar masala
Salt, to taste
1 teaspoon sugar
4-5 tablespoons oil


 Method:

  1. Heat oil in a pressure cooker. Add the cumin seeds, cardamoms, cinnamon, black peppercorns, cloves and allow to splutter.
  2. Add the onions and fry till golden.
  3. Add ginger-garlic paste and sauté till it gets aromatic.
  4. Add the turmeric powder, red chili powder, Parsee Sambhar masala and sauté.
  5. Add the mutton pieces and sauté till well roasted and mixed with the masala.
  6. Add salt and sugar and sauté till well blended.
  7. Add the whole, peeled mangoes and gently sauté them for a while. Ensure they don’t break.
  8. Add ¾ to 1 cup of water and pressure cook the meat and mangoes. If you own a cooker that whistles, then cook for two whistle and then lower the heat and cook for 7-9 minutes more. Allow the cooker to cool down and release the pressure on its own.
  9. Open the cooker when all the pressure is released. If there is too much water simmer till the gravy is semi-thick and sufficient enough to ‘sop-up- with bread. Nope, no fancy-shmancy garnish for this hardcore 'bawa' dish. Enjoy!

Chef Notes: 

  1. When you cook this you have to peel and keep the mangoes whole so select the best mangoes because you can't have mangoes in the dish which are rotten from the inside.
  2. Please use the quantity of onions specified as the onions will contribute to making gravy.
  3. Ripe mangoes tend to be quite sweet which is why the quantity of the chili powder is on the higher side. Feel free to reduce it if you prefer a milder flavor.
  4. For those of you who know what Parsee Sali Gosht is, the consistency of this dish should be similar to the same. 
  5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

6 comments:

  1. Hmmmmm interesting and definitely reads mouthwatering...it is June .... Where do I get Alphonso now..torture to wait till next summer season to try this...yummmmmm

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    Replies
    1. Hi Priya! Yes this recipe got a bit delayed. I made this with the last lot of Alphonso mangoes that i had at home. A few other varieties are still available in the market but Alphonso mangoes are not available. We shall both have to wait until next year now to try new mango recipes.

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  2. I have two questions. 1. After pressure cooking have you ever had the mangoes break? And 2. What do you think about a variation of this recipe using Alphonso mango puree?

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    Replies
    1. Hi Rini,
      Thank you ever so much for writing in. No Rini, i have never experienced broken mangoes. They do get soft hence have to be handled with care but you are anyways going to break them into pieces when you eat it with the garvy and mutton so even if they do break please dont worry about it. Recently a member from my food group at Facebook tried this recipe but she peeled the mangoes and cut out the two huge flat sides of the mangoes into 2 huge pieces and then used the whole mangoes and followed the rest of the recipe as written because she was worried that the ripe mangoes could be rotting from within. You too may do the same if you so like because this method worked beautifully for her. As for using mango puree, no, this is a time and tested Parsee recipe and using pureed mango would give you a completely different flavour and texture. I would not recommend it for this recipe unless you wish to go experimental with it. If you have any more questions please feel free to write in. I shall be happy to answer. :-)

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    2. when we are talking about Parsee "sambhar" Masala are we referring to dhana jeeru or something like the dhan sak mix, or !!!???

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    3. Gev, Dhanshak, Dhania-Jeeru and Parsee Sambhar are three different blend of spices. In places like Navsari, some people do refer to Dhanshak as Dhania-Jeeru but each of the three have their own distinct flavor. Parsee Sambhar is also known as Khambati Sambhar Masalo.

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