Kanda nay Papayta sathay
Potatoes, Onions and Meat cooked in Yogurt
Growing up this was a favourite dish my mother enjoyed. It is quite delicious when done right. Exclusive to #ParsiFood and Niloufer's Kitchen.
Serves 6 persons
1 kg lamb, goat or mutton in pieces bone in
1 kg very small potatoes
1/2 kg very small pearl onions or shallots
3 medium onions, very finely chopped or ground
1 stick of cinnamon
12 black peppers
2 cardamom pods
2 tsp freshly pureed garlic
2 tsp freshly pureed ginger
1 1/2 tsp cumin powder
1 1/2 tsp chillie powder
1 1/2 tsp salt
3 tbsp oil
325 gr / 12 oz plain natural yogurt at room temperature
Heat the oil in a pan and fry the finely ground/ chopped onions. Add all the spices and saute` it for a minute. Add the meat and let it brown for a few minutes.
Add about 4 cups of water, bring it to a boil, cover and lower the heat. Continue cooking for an hour or until the meat is very tender. The gravy should be thick and about 2 cupfuls.
Prepare the potatoes and onions. Boil the potatoes, rinse out the water and peel them. Keep aside to shallow fry until a lovely golden brown. Repeat this with the onions or shallots, ( onions take only 5 minutes do not over cook )
Drain from the oil on kitchen paper. Lightly salt while warm.
Add the yogurt, potatoes and onions to the meat and gravy. Mix well and cook for about 15 minutes on a low simmer.
Serve immediately with warm rotlis.
Always add a pinch of salt and sugar to the yogurt before adding.
The pieces of meat should equal. The time it takes to cook will be dependent on the size of the pieces.
You don't have to peel the potatoes if you do not wish to. Give them a rinse in boiling water and then pan fry them. Since they will not be cooked, add a tbsp of water once they are golden brown, cover the pan and lower the heat. This will 'steam' cook the potatoes until they are really soft. Give them 10 minutes to cook through.
Small shallots and red onions are often available in the frozen section of most super markets. This will save you time to peel the onions which can be tedious.
The yogurt will separate if added to boiling hot gravy. Let it cool down to tepid before adding. Bringing it back to heat before serving can curdle it, but leaving the pot open and keeping the heat low will avoid doing that.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.