Authentic Parsi Tarriwala Gosht
A fragrant, slow-cooked Parsi mutton curry featuring a rich, spicy tomato-onion gravy and tender meat. This comforting delicacy is traditionally served piping hot alongside crusty pao or steamed rice.
80min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pressure cooker over medium heat and add cumin seeds until they splutter.
2
Add the sliced onions and sauté until golden brown and caramelized.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add turmeric powder, red chili powder, and coriander powder, splashing a tablespoon of water to prevent burning.
5
Add the mutton pieces and sear well on high heat for 5 to 7 minutes until browned.
6
Pour in the tomato puree and salt, cooking until the oil begins to separate from the masala.
7
Add the quartered potatoes and 2 cups of warm water, mixing well.
8
Cover the pressure cooker with the lid and cook for 5 to 6 whistles until the mutton is tender.
9
Let the pressure release naturally, then simmer the curry for 5 minutes to adjust the consistency.
10
Sprinkle with garam masala and garnish with freshly chopped coriander leaves before serving hot.
Ingredients
500g mutton, cut into bite-sized pieces
2 large onions, finely sliced
3 ripe tomatoes, pureed
2 tbsp ginger-garlic paste
2 potatoes, peeled and quartered
1 tsp cumin seeds
1 tsp turmeric powder
2 tsp Kashmiri red chili powder
1 tbsp coriander powder
1 tsp garam masala
3 tbsp ghee or cooking oil
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.