Thursday, 22 November 2018

Parsi Gos ni Curry - Lamb curry

Lamb Curry - Parsi Gos ni Curry

There are as many curries as there are stars in this universe, but this one is also a traditional way our grandmothers and great grandmothers prepared it at least as long ago as since the 1850's. Traditionally we add two tomatoes cut in halves added in the last 10 minutes of cooking just to infuse and soften served on top of the curry, just something that reflects our Persian roots. 
It is one of those foods that we now find fiddly, its time consuming rather then difficult to prepare. There were no blenders at the time just the old fashioned masala no pathar (art of grinding spices,) lots of strong arms. One took pride in how fine the spices were ground, how tough and capable the person grinding it was! It was definitely a work out. 
In-spite of all the wonderful blenders we now have at our finger tips, this curry is meant to be granular and thick. While we serve it with rice, it can be eaten with warm crisp bread. Growing up we generally did just that if there were left overs. 
While toasting and refreshing each of the nut and spice before grinding, it can be tedious, the aromas are incredible. 
The end result has varying degrees to it, dependent on the number of short cuts one makes to get to the finished product. 





Lamb potato curry served with plain boiled rice and kuchumbar


Serves 6 persons

Step 1 

Dry roast 

1 fresh onion, peeled and cut in quarters
1 whole fresh coconut, grated
2 inch piece of ginger ( thumb size )
1 whole pod of garlic, peeled
12 whole dry red chillies
2 tsp whole cumin
2 tbsp corriander seeds
1 tbsp poppy seeds 
1 tbsp sesame seeds
3 tbsp peanuts
3 tbsp gram
3 tbsp almonds

Step 2 

1 tbsp Oil
1 kg lamb in pieces bone in
1 1/4 tsp salt
2 green chillies
3 tomatoes = 1 cup puree of tomato
2 raw mangoes peeled and cut into pieces

4 peeled potatoes in pieces
1 cupful fried onions, (2 onions)
3 stalks curry leaves

 2 tbsp lemon juice or to taste 

Dry roast the first 12 ingredients and grind them. In a large pot heat the oil and fry the masala/spices. 
Add the lamb, salt, chillies, tomato puree and mangoes. Mix well. 
Add 3 cups of water bring it to a boil and cook for 45 minutes.
Add the potaotes, fried onions and curry leaves. Cook for another 45 minutes
Add the lemon juice, check for salt and serve with boiled rice. 

Tips 

Add two whole slit tomatoes or cut in halves. Place the cut side down over the curry after mixing in the lemon juice. They are meant to be steamed just soft enough to easily cut into.
Taste for spice. If you need to turn up the heat add red chillie powder starting with 1/2 a tsp. 1 tsp tamarind paste can be used instead of mango or lemon juice. 
Crush the green chillies if you want it spicier and add 2 extra for a kick. 
Use 1 tbsp each of peanut butter, almond butter and gram flour to alternate getting fresh nuts. However you cannot roast any of these.
Use limbu if available. If not, lemons and limes are acceptable.


For more Parsi Food recipes click The Art of Parsi Cooking; reviving an ancient cuisine. 

Photo Courtesy Niloufer Mavalvala






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