A Parsi mutton curry with prominent flavours of tomatoes, onions, jaggery and vinegar. It is finished with fried sali (potato sticks). Made usually with boti (goat meat), it is traditionally served with Parsi Brown rice which is a sweet caramelized rice dish that pairs beautifully with this curry. This dish is found mainly at Iranian and Parsi restaurants in Mumbai and some other parts of India too.

Ingredients:
1 kg mutton pieces
1 large bay leaf
5-6 cloves
3-4 green cardamom
8-9 black peppercorns
2 tbsp ginger garlic paste
1 cup chopped onion
1/2 cup chopped tomatoes
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp red chilli powder
2 tbsp jaggery
3-4 tbsp vinegar
A handful of potato sticks
Salt
Water
Oil

Method:

• Heat oil in a pressure cooker and fry the whole spices – bay leaf, green cardamom, cloves and black peppercorns. Once they begin to splutter add the chopped onions and fry for another 3-4 minutes.
• Once the onions are browned add the ginger garlic paste and fry for 1-2 minutes.
• Then add in the chopped tomatoes and cook till they are soft. Mix this well then add the powdered spices- red chilli, cumin, turmeric, coriander and garam masala. Fry this till the raw smell goes away.
• Next add the mutton pieces are sauté for 2-3 minutes. Coat the meat with all the spices then add enough water to pressure cook. I added about 2 cups of water for 1 kg. Cover the lid and pressure cook for 12-15 minutes.
• Open the lid and check if meat is cooked. Add salt and jaggery and bring to a boil. Make sure the jaggery has melted then add the vinegar and mix.
• Remove from heat and top with fried potato sticks while serving.
• Serve hot with Parsi Brown rice or Green Peas Pulao.