Ghambar Nu Papeta Ma Gosht is a traditional Parsi recipe. Read to know how to make Ghambar Nu Papeta Ma Gosht.
Ghambar Nu Papeta Ma Gosht
Gahambars are considered to be the most important and auspicious festivals of the Zoroastrians religion after Navroz. They celebrate six Gahambars each honoring one of the world creators, such as sky, water, earth, plants, cattle and man. Each Gahambar is celebrated for five days with great honor and pride. On this occasion, various dishes are made and distributed amongst each other and also given to the deprived. Ghambar Nu Papeta Ma Gosht is a traditional Parsi/ Zoroastrian delicacy prepared especially on the occasion of Gahambars. It is made from meat mixed with Masala paste and tomatoes. Relish into the enchanting taste of this preparation on the occasion of Gahambars. Read on further to know the recipe of making Ghambar Nu Papeta Ma Gosht.
How To Make Ghambar Nu Papeta Ma Gosht
- 1 kg fatty Mutton (washed and cut into medium sized pieces)
- 60 g Ginger
- 20 cloves Garlic
- 1 tsp White Cumin Seeds
- 6 small Green Chilies
- 8 big dried Red Chilies
- 1½ tsp Salt
- 4 (2″ long) Cinnamon Sticks
- 13 Black Peppercorns
- 10 Cloves
- 8 White Cardamoms
- 8 Black Cardamoms
- 400 g Tomatoes (peeled and finely chopped)
- 750 g Potatoes (cut with skin into medium size pieces)
- 400 g Onion (peeled and finely chopped)
- 8 tbsp Oil
- Combine ginger, garlic, white cumin seeds, green chilies, red chilies and salt together in a food processor.
- Grind the contents, adding a little water, to form a smooth paste. Set the masala paste aside.
- Take another dry grinder and mix together cinnamon sticks, black peppercorns, cloves, white cardamoms and black cardamoms. Keep this dry masala aside.
- Boil the chopped potatoes until tender.
- Deep fry the potatoes, till they turn golden brown. Remove and keep aside.
- Heat oil in a large saucepan.
- Add the onions and sauté till they turn golden brown.
- Add the masala paste and fry for about 2 to 3 minutes.
- Add the mutton pieces and fry till they turn brown.
- Add in the dry masala and cook for another one minute.
- Add tomatoes and 1½ cups of water. Stir well.
- Cover the pan and bake in the oven at 300 degrees for about 1½ hours, till the meat turns tender.
- Add the potatoes 10 minutes before serving.
- Serve hot with chapattis or crisp bread.
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