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!
½ kilo mutton, cleaned and cut into chunks
4-5 large onions, finely sliced
5 ripe Alphonso mangoes, peeled
1 inch cinnamon
1 inch cinnamon
4-6 black pepper corns
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
- Heat oil in a pressure cooker. Add the cumin seeds, cardamoms, cinnamon, black peppercorns, cloves and allow to splutter.
- Add the onions and fry till golden.
- Add ginger-garlic paste and sauté till it gets aromatic.
- Add the turmeric powder, red chili powder, Parsee Sambhar masala and sauté.
- Add the mutton pieces and sauté till well roasted and mixed with the masala.
- Add salt and sugar and sauté till well blended.
- Add the whole, peeled mangoes and gently sauté them for a while. Ensure they don’t break.
- 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.
- 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!
- 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.
- Please use the quantity of onions specified as the onions will contribute to making gravy.
- 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.
- 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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