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 cook with mangoes that are rotten from the within. If at all you are unsure of the quality of mangoes, the next best option is to peel the mangoes, then cut the large cheeks of the mangoes from either side to check the mango from within and then use them. Do not chop the mango any smaller than this.
2. Ripe mangoes are sweet hence the quantity of chili powder used is on the higher side to achieve a balance of flavours. Feel free to reduce it if you prefer a milder flavour.
3. For those of you who know what Parsee Sali Gosht is, the consistency of this dish should be similar to the same. 
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