VCC 347 - Ghambar Nu Papeta Ma Gosht

Here is another very traditonal Parsee recipe perfected and kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

In Meher's own words, "this is a meat dish cooked at “Ghambars”. Ghambar, was originally the celebration to offer thanks to God, for the four different seasons, on which the prosperity of the world depended. These were free but today, in our sub-continent in the month of 'Dae', in memory of our departed ones, special food is cooked. As it is not possible to feed the whole community free, it is on nominal subscription so that all may eat together on a table, rich and poor, not only in wealth but in intellectual knowledge, with the idea of meeting together, to learn from each other."

Ghambar Nu Papeta Ma Gosht Recipe

Ingredients:
Serves 8

1 kg fatty mutton, clean wash and cut into medium sized pieces.

Grind into a smooth paste with water:
60 grms ginger
20 cloves garlic
1 tsp white cummin seed
6 small green chillies
8 big dried red chillies
1 1/2 tsp salt

Mix together and keep aside garam masala:
4 cinnamom sticks, 2" long
13 black peppercorns
10 cloves,
8 white cardamoms
8 black cardamoms

400 grms tomatoes, peel and finely chop
750 grms potatoes, cut with skin into medium size pieces
and boil until just tender. Deep fry until
golden brown in oil
400 grms onion, peel and finely chop

Method:
1. In a pan heat 8 tbsps oil.
2. Add in and fry until golden brown the onions.
3. Add the masala paste and fry for 2-3 minutes.
4. Add water, from time to time, to avoid sticking.
5. Add in the meat and fry until brown.
6. If the meat sticks to the pan, add a little of the tomato puree.
7. Add in the garam masala and fry for a minute and then the tomato puree.
8. Add into the pot 1 1/2 cups water.
9. Cover with lid and cook in the oven for 1 1/2 hrs or until meat is tender on 300 degrees.
10. Add potatoes 10 minutes before serving.
11. Serve hot with rotlies or crisp bread and Gor Amli nu Kuchumbar and Lime.

Recipe courtesy of Zarine S. Mavalvala

Over to volunteering taste-testers.

VCC: VCC Q4-2006: FAHC: FAHC-campaign