White Mutton is a traditional meat preparation made on Jamshed Navroz. Explore the article to know the recipe of how to make white mutton.
The Zoroastrian community celebrates its new year as Jamshed Navroz. It is one of the three major festivals of Parsis. The New Year falls on the 21st of March, according to the Gregorian calendar, which also marks the Spring Equinox. On this day, the day and night are of equal length thereby marking the transition from winter to summer. Hence, this joyous occasion also celebrates hope, life and color. The festival is celebrated with great zeal and enthusiasm by the Zoroastrians all across the world. People adorn new clothes and exchange gifts and greetings with one another. Evenings are lighted with parties and get-togethers. A number of Parsi foods are prepared on this day. White mutton is a traditional delicacy considered to be a must-have on this festival. Scroll through the lines below to know the recipe of making white mutton.
How To Make White Mutton
- 1 kg Meat
- 100 g Cashew Nuts
- 100 g Khus Khus (Poppy Seeds)
- 100 g Groundnuts
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 2 Coconuts (milk extracted)
- 1 tbsp Red Chili Powder
- 10-12 Green Chilies Paste
- 100 g Tamarind Pulp
- 4 medium Onions
- 6 tbsp Oil (divided)
- A few Curry Leaves
- Salt (to taste)
- Place a large saucepan on medium flame and heat 4 tbsp oil.
- Add ginger paste, garlic paste and red chili powder. Sauté.
- Add the meat and cook till the meat is half done.
- Prepare cashew nut paste, groundnut paste and khus khus paste separately by grinding them in water.
- Combine the three pastes together along with green chili paste.
- Add the paste mix to the meat and stir well.
- Cook on low flame till the oil separates from the gravy.
- Pour in coconut milk and cook for another 5 minutes.
- Add in tamarind pulp and cook for sometime, mixing well.
- Remove the pan from the stove and set aside.
- Take a separate saucepan and heat 2 tbsp oil.
- Add curry leaves and allow them to splutter.
- Fry till the curry leaves turn black.
- Pour the curry leaves along with the oil to the meat gravy.
- Serve hot white mutton gravy with boiled rice.
- 1 kg Mutton (cut into 1-1½ inch pieces)
- 1½ tsp Ginger Paste
- 1½ tsp Garlic Paste
- ½ tsp Green Chili Paste
- 1 small Onion (sliced)
- 1 large Coconut (milk extracted) or 50 g instant Coconut Powder
- 225 g Potatoes (quartered)
- 6 tbsp Oil/ Ghee
- 50 g Cashew Nuts (peeled)
- 50 g Almonds (peeled)
- 50 g Peanuts (peeled)
- 1 tbsp Poppy Seeds
- Salt (to taste)
- Combine cashew nuts, almonds, peanuts and poppy seeds in a food processor. Grind the nuts to a paste and keep aside.
- Place a saucepan on medium flame and heat 2 tbsp oil.
- Add mutton, ginger paste, garlic paste, green chili paste, salt and 1 cup water. Stir well to mix.
- Simmer the mutton and cook till the meat turns tender.
- Remove the pan from fire and set aside.
- Heat 4 tbsp oil in a separate saucepan.
- Add the groundnuts paste and fry on low flame.
- Stir continuously and sprinkle water, if required, to avoid the paste from burning.
- Continue cooking the paste for about 10 minutes till it turns to a light pink color.
- Add potatoes and cook for another 5 minutes.
- Add the mutton and coconut milk.
- Cook till the gravy turns thick and potatoes tender.
- Serve hot with white bread.