Papeta Ma Gosht
everyday mutton and potato stew, gently spiced and thickened by the potatoes themselves
Allergens in Papeta Ma Gosht: none of the ten listed below.
Ingredients
Quantities for 4.
- 600g bone-in, cut into 4cm pieces Mutton
- 4 medium, peeled and quartered Potato
- 2 large, finely chopped Onion
- 2 medium, chopped Tomato
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 3, slit Green Chilli
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 3/4 tsp Garam Masala
- a large handful, chopped Coriander Leaves
- 1/2, juiced Lemonoptional
- 3 tbsp Neutral Oil
- to taste Salt
- 600ml Water
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cut the potatoes big (quarters, not chunks) or they will disintegrate before the mutton is done.
- Keep the peeled potatoes in cold water until they go into the pan so they do not grey.
- Take the mutton out of the fridge 30 minutes ahead.
Method
- Heat the oil and fry the chopped onion over medium heat until soft and pale gold, about 10 minutes.This is a gentler dish than jardaloo ma gosht. Do not brown the onion hard.
- Add ginger and garlic paste with the slit green chillies and fry 2 minutes.
- Add turmeric, chilli powder, coriander and cumin powder. Fry 30 seconds.
- Add the mutton and brown 6 minutes, turning the pieces so each face colours.
- Add the tomato and salt and cook 8 minutes until the tomato has broken down and the oil rises.
- Pour in the water and simmer covered 45 minutes, or pressure cook 3 whistles and release naturally.
- Add the potatoes, cover, and cook 20 minutes more until a knife slides through them with no resistance.Crush two potato pieces against the side of the pan. That is what thickens the gravy.
- Stir in the garam masala and simmer uncovered 5 minutes to reduce to a pouring consistency.
- Finish with coriander leaves and the lemon juice, and rest 5 minutes before serving with rotli or plain rice.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated. Reheat over low heat with a little water; the potatoes soak up gravy overnight, so expect to loosen it.
Nutrition Good estimate
One serving of Papeta Ma Gosht (595 g) is about 447 calories, or 76 calories per 100 g.
High protein: 37 g a serving, 33% of the calories
| Per serving595 g | Per 100 g | |
|---|---|---|
| Calories | 447 kcal | 76 kcal |
| Protein | 36.6 g | 6 g |
| Carbohydrate | 43.2 g | 7 g |
| of which sugars | 6.6 g | 1 g |
| Fibre | 6.7 g | 1 g |
| Fat | 14.7 g | 2 g |
| of which saturated | 2.3 g | 0 g |
| of which unsaturated | 11.1 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.