Friday 20 June 2014

Tamota Ma Gos/ Tomato Stew With Lamb

Tomato Ma Gos |Tomato Stew with Lamb

The Persian influence of cooking and eating meat and vegetables together has left an indelible mark on Parsi cuisine. It is one way of ensuring kids eat vegetables and also a way to portion control your meat intake.

One of the more popular ones is this tomato and meat stew, with potatoes, of course. The tomatoes melt down, absorbing the flavours of the lamb while making up a delicious broth from the bone-in. The fine balance of the spice-sour-sweet is exemplary, and the potatoes add to the bulk. Using fresh tomatoes can only enhance the ultimate experience.

Serves 6

1 tsp oil

1 kg/ 2.2 lb bone-in meat (lamb, mutton, or goat)

2 tsp fresh garlic-crushed

2 tsp fresh ginger-crushed

1 1/2 tsp salt

1 tsp chilli powder

1 1/2 tsp cumin powder

2 green chillies -finely chopped

1 kg/ 2.2 lb blanched, peeled, and chopped fresh tomatoes

3 medium finely chopped onions fried until golden brown

1 cup of water

450 g/ 1lb peeled and cut potatoes

2 tbsp jaggery




Heat the oil, add the meat, and brown it all over. Add the garlic and ginger, salt, chilli, and cumin powders. Stir until fragrant. Add the green chillies, tomatoes, and onions. Stir in a cup of water. Bring to a boil, then cover and lower the heat to a gentle simmer. Cook for 45 minutes and add the potatoes and jaggery.

Continue to cook covered for yet another 45 minutes until the meat and the potatoes are soft and tender. The gravy is thick and shiny.

Serve immediately with fresh, warm rotli.




If you must use canned tomatoes, pick the whole ones and not the crushed variety.

Adding tepid warm water helps the process of cooking.

Although brown sugar is a good substitute for jaggery, it will not have the same glossy shine that the jaggery results in.




For more Parsi Cuisine and its origins click  for my cookbook 
The Art of Parsi Cooking; reviving an ancient cuisine.

Click on the link below for my e-book Parsi Food menu

Photo credit Niloufer Mavalvala

Readers Comments

Hi, I've used a recipe from Nilofers Kitchen.... tamota ma gos, where we boil the tomatoes and skin them before using, and we all just loved it. But I can't find it for some reason. Is there some way u can send me the link. It was brilliant, with the authentic taste and I wanna make it again

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