Kanda, Papayta, nu Dahi ma Gos.

Kanda, Papayta, nu Dahi ma Gos | Meat in Yoghurt Stew

This dish was a favourite of my mother Shireen.  It is quite delicious when done right. The yoghurt must not be sour; it should be incorporated well and not curdle. The gravy has a thick consistency. The meat and potatoes must be really tender. The flavour is delightful and soul-warming. It is served with either fresh warm rotli or fresh crusty bread to mop up the gravy. It may just be that this dish is exclusive to the ancient Parsi cuisine.

Serves 6

3 tbsp oil

450 g/ 1 lb onions -very finely chopped
1 kg/ 2.2 lb bone-in lamb, goat, or mutton
1 kg/ 2.2 lb baby potatoes
500 g/ 1.1 lb pearl onions or shallots

1 cinnamon stick
6 cloves
12 black peppercorn
2 cardamom pods
2 tsp fresh garlic-crushed
2 tsp fresh ginger-crushed

1 ½ tsp salt
1 ½ tsp chilli powder

1 ½ tsp cumin powder
325 g/ 12 oz plain natural yoghurt-room temperature

Heat 1 tbsp of oil in a pan and fry the finely chopped onions. Add all the spices and sauté them 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 remaining gravy should be thick and about 2 cups total.

Prepare the potatoes and onions. Boil the potatoes, rinse out the water, and peel them. Keep it aside. Repeat this with the onions or shallots. (Onions take only 5 minutes; do not overcook). Heat the remaining oil and shallow fry until golden brown. Drain them on kitchen paper. Season lightly while still warm.

Add the yoghurt, 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 or fresh crusty bread.

 

Tips


The yoghurt must be full-fat plain natural yoghurt with an addition of salt and sugar. The yoghurt will separate if added to boiling hot gravy. Let it cool down to tepid before adding Bringing it back to the heat before serving can curdle it but leaving the pot open and keeping the heat low will avoid doing that. Tempering the yoghurt will also prevent it from curdling. Temper the yoghurt by spoonfuls with the hot gravy, then fold the tempered yoghurt into the remaining gravy.

The pieces of meat should be equal. The time it takes to cook the pieces will be dependent on the size of the pieces.

You don't have to boil or 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 soft. Give them 10 minutes to cook through. Give them 10 minutes to cook through.

Small shallots and red onions are often available in the frozen section of most supermarkets. This will save you time peeling the onions, which can be tedious.

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.

Akuri na Patties

Akuri Na Patties

Smashed potatoes stuffed with akuri, dipped in egg and pan fried. It is a yummy side dish of the yester-years. Make the akuri  a tad spicy to add to the full flavour of this Parsi version of a scotch egg. 

Akuri

2 tbsps oil

1 large  finely diced onion

12 green chillies, finely chopped

2 cups fresh coriander, finely chopped

2 large skinned tomatoes, finely chopped

pinch of salt

Heat oil in a pan and fry onions till golden brown. Add in the chillies and tomatoes. Sprinkle this with salt. Saute for 7 minutes and cover. Lower the heat and allow to cook for 20 minutes until it all comes together and the liquid is evaporated.

In a bowl beat together 8 eggs

Add a pinch of salt and a dash of milk.

Pour in the eggs over the cooked vegetables and keep cooking it stirring it constantly on a low flame till it resembles scrambled eggs.

The Potato Mash

1 ½ kg potatoes, boiled peeled, salted and mashed

To Fry

4 eggs beaten

Fine dry bread crumbs or semolina as required

Oil for shallow frying

Wet your hands take a spoonful of the mashed potatoes, flatten and put 2 tsp of akuri in the center. Fold over the edges of the potato over the akuri and shape into a ball.

Flatten and shape into a round patti. Repeat with the remaining akuri and potatoes.

Heat the oil in a skillet and dip each of the patti in beaten egg and then into the breadcrumbs pressing them on. Shallow fry each one turning over only once cooking just until they are beautifully golden brown.

Tips

Add 2 or more eggs if you want the akuri less spicy.

The eggs must be at room temperature to cook evenly.

You can make use  of leftover Akuri if you have any to make this dish.

Prepare and refrigerate for up to a day. Pan fry them when you are ready to serve.

For more delicious recipes from the Parsi Cuisine click

Niloufer's Kitchen : Quick and Easy

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.

 

Tips

 

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
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