Authentic Parsi Papeta Ma Gosht recipe

 

Papeta Ma Gosht: Hearty Parsi Mutton & Potato Stew

A comforting one-pot dish where tender mutton and soft potatoes simmer in a fragrant, lightly spiced gravy. This Parsi classic is Sunday lunch perfection, best enjoyed with crusty bread or steamed rice.

Prep Time

20 mins

Cook Time

1.5 hours

Servings

4-6 people

Ingredients

Main Ingredients:

• 750g mutton (shoulder or leg), cut into 1.5" pieces
• 3 large potatoes, peeled and quartered
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup oil or ghee

Whole Spices:

• 2 bay leaves
• 4 cloves
• 1" cinnamon stick
• 4 green cardamoms
• 1 tsp cumin seeds

Ground Spices:

• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp garam masala
• 1 tsp salt (adjust to taste)

For Garnish:

• 2 tbsp chopped coriander leaves
• 1 tbsp fried onions (optional)

Instructions

Step 1: Brown the Mutton

1. Heat oil/ghee in a heavy-bottomed pot.
2. Add whole spices and sauté for 30 seconds until fragrant.
3. Add sliced onions and cook on medium-low until golden brown (15 mins).
4. Add ginger-garlic paste and sauté for 2 minutes.

Step 2: Build the Flavor Base

1. Add chopped tomatoes and cook until mushy (5-7 mins).
2. Stir in all ground spices (turmeric, coriander, cumin, chili powder).
3. Add mutton pieces and sear on high heat for 5 minutes.

Step 3: Slow Cook to Tenderness

1. Add 2 cups hot water, cover, and simmer on low heat for 45 mins.
2. Stir occasionally, adding more water if needed.
3. After 45 mins, add potato pieces and cook uncovered for 20-25 mins until potatoes are tender.

Step 4: Final Touches

1. Sprinkle garam masala and adjust salt.
2. Garnish with coriander and fried onions.
3. Let it rest for 10 mins before serving to allow flavors to meld.

Pro Tips

• Meat Selection: Shoulder cut with some fat makes the dish richer.
• Potato Hack: Parboil potatoes for 5 mins if short on time.
• Flavor Depth: Add 1 tbsp vinegar or tamarind pulp for subtle tang.
• Texture Control: For thicker gravy, mash a few potato pieces.
• Make-Ahead: Tastes even better the next day as flavors intensify.

Fascinating Facts

1. Portuguese Influence

The use of potatoes reflects Portuguese introduction of the tuber to India in the 16th century.

2. "Poor Man's Dhansak"

Called so because it uses affordable potatoes instead of lentils and vegetables.

3. British Connection

The stew-like consistency was influenced by British "meat and potatoes" dishes during colonial times.

4. Wedding Menu Staple

Often served at Parsi weddings alongside more elaborate dishes as a comfort food option.

5. Global Cousins

Similar to Irish stew but with Indian spices - showcasing Parsi culinary adaptation.

6. Mumbai Cafe Culture

Featured on menus of iconic Parsi cafes like Britannia & Co. since the 1920s.

7. Scientific Comfort

Food psychologists note the combination of meat and potatoes triggers primal comfort responses.

Papeta Ma Gosht - where humble ingredients transform into a dish that warms both belly and soul!