Friday, 20 June 2014

Tamota Ma Gos/ Tomato Stew With Lamb

Tomato Ma Gos or
Tomato Stew with Lamb

The Persian influence of cooking and eating meat and vegetable 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 off 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 persons

3 tbsp oil
3 medium finely chopped onions, fried golden brown
2 tsp crushed fresh garlic
2 tsp crushed fresh ginger
1 tsp chilli powder
1 1/2 tsp cumin powder
2 finely chopped green chillies

1 1/2 tsp salt
1 kg /2.2 lb lamb cut in 1 1/2 inch pieces bone in
1 kg/2.2 lb fresh tomatoes blanched peeled and chopped
1 cup water
2 medium potatoes peeled and cut into 1 1/2 inch pieces
2 tbsp jaggery



Heat the oil and fry the onions, add all the spices, garlic and ginger pastes. Stir a couple of minutes and add the meat. Once it browns, add the tomatoes and a cup of water.
Cook for 45 minutes and add the potatoes and jaggery.
Cook for another 45 minutes until the meat and the potatoes are soft and well cooked. The water evaporated and it looks like a nice thick shiny stew. The tomatoes should be crushed to help this along with the back of your spoon.
Taste for sweetness and add more jaggery if you like.
Serve with warm rotlis.

Tips
Use chopped or whole tomato in cans if you prefer . Avoid the already crushed ones.
Although brown sugar is a good substitute for jaggery, it will not have the same glossy shine which 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
http://www.amazon.com/Niloufers-Kitchen-Quick-Niloufer-Mavalvala-ebook/dp/B00HBSBLI4

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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