Last week I wrote about the “other” kind of Parsi food that the majority non Parsis are not exposed to. Continuing on this subject, I am sharing a recipe for a coconut milk based spicy curry with ripe guavas and mutton. It is seasonal, fruity and spicy and will definitely brighten up your Sunday lunch table, I promise.
If possible handpick semi-ripe guavas, the ones on the cusp of becoming yellow. Make sure you add them last and simmer them just for a bit. They should have a little bite to them and not become mushy.
For a vegetarian version of this recipe, simply skip the mutton.
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Guava & Mutton Ni Curry
Serves 4
Mutton – 400 gms, cubed (with bones or boneless, according to preference)
Oil – 4 tbsp
Ripe guavas – 4
Onion – 2, ground to paste
Ginger Garlic Paste -1 tbsp
Chili Powder- 2 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Cinnamon – 2” stick
Cloves – 4
Salt and sugar to taste
Coconut Milk – 600 ml
Lemon juice – 1 tsp
Method:
Saute the mutton till brown in a 1 tbsp oil. Pressure cook in salted water till tender. Reserve with stock.
Peel the guava, remove seeds and cut into squares.
Grind the chilli powder, cumin powder, coriander powder along with the cinnamon and cloves with a little water to make a thick paste.
Heat the remaining oil. Fry the onion paste with the ginger garlic paste in this. Add the spice paste and cook for 3-4 mins till it releases oil.
Add the mutton along with a little stock, lower heat and cook till a thick gravy forms.
Now add the guava and simmer for 2 more mins.
Finally, add coconut milk, adjust seasoning and finish with lemon juice.
Serve hot with rice & salad.
Recipe courtesy : Bawi Bride Kitchen
Photo courtesy : The Sassy Spoon
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