Ghosht nu Shaak

1. 1
   prep · ~20 min

   Wash and marinate the mutton.

   1.Wash the mutton pieces well and drain thoroughly.

   2.In a bowl, mix the mutton with salt, turmeric powder, and half the ginger-garlic paste.

   3.Set aside for 20 minutes while you prep the other ingredients.

   TIPMarinating with salt and ginger-garlic tenderizes the meat and drives flavor deep into the bone.
2. 2
   temper · ~1 min

   Heat oil and bloom the whole spices.

   1.Heat oil in a pressure cooker over medium heat until shimmering.

   2.Add bay leaf, cinnamon stick, black cardamom, and cloves.

   3.Sauté for 30 seconds until the spices release their aroma and crackle gently.

   TIPWarm the whole spices slowly in the oil to extract maximum fragrance without burning them.
3. 3
   saute · ~23 min

   Caramelize the onions and cook the base.

   1.Add the sliced onions to the cooker and stir well.

   2.Cook on medium-low heat for 12-15 minutes, stirring occasionally, until deep golden brown.

   3.Add the remaining ginger-garlic paste and sauté for 1 minute until the raw smell dissipates.

   4.Add the chopped tomatoes and green chilies; cook for 5-7 minutes until the tomatoes soften and the oil begins to separate.

   TIPPatience here is key. The onions must be a deep uniform brown to give the curry its signature rich color and sweetness.
4. 4
   saute · ~1 min

   Sauté the ground spices with the onion-tomato masala.

   1.Lower the heat completely.

   2.Add red chili powder, cumin powder, and coriander powder to the masala.

   3.Cook for 45-60 seconds, stirring constantly, until the spices bloom and release their oils.

   TIPAlways reduce heat before adding dry powders. Splash a tablespoon of water if the spices stick to the bottom.
5. 5
   saute · ~6 min

   Brown the mutton in the masala.

   1.Increase the heat to medium-high.

   2.Add the marinated mutton pieces to the cooker.

   3.Sauté vigorously for 5-6 minutes, turning the meat frequently, until it is sealed and browned on all sides.

   TIPSearing the meat locks in the juices and adds a deep, meaty flavor to the final gravy.
6. 6
   pressure cook · ~25 min

   Pressure cook the mutton until tender.

   1.Pour in the water and stir well, scraping up any browned bits from the bottom.

   2.Seal the pressure cooker and cook on high heat until the first whistle.

   3.Reduce heat to low and cook for 20-25 minutes (or 4-5 whistles).

   4.Turn off the heat and let the pressure release naturally for 10 minutes.

   TIPNatural pressure release keeps the meat from toughening up; avoid the quick-release method for delicate curries.
7. 7
   simmer · ~5 min

   Finish the gravy with sweet and sour notes.

   1.Open the lid carefully once all the steam has escaped.

   2.Place the cooker back on low heat.

   3.Stir in the jaggery and vinegar; let it simmer uncovered for 5 minutes to thicken the gravy.

   4.Taste and adjust the balance of sweet, sour, and salt to your liking.

   5.Sprinkle the garam masala over the top and stir gently.

   TIPThe hallmark of a good Parsi shaak is the gentle tug-of-war between the jaggery's sweetness and the vinegar's sharpness.
8. 8
   garnish

   Garnish with fresh coriander leaves.

   Scatter the chopped coriander leaves over the hot Ghosht nu Shaak just before taking it to the table. The fresh herb adds a bright pop against the deep, warm spices.

9. 9
   serve

   Serve hot with pav or rotli.

   Ladle the mutton curry into bowls. Serve immediately with soft, buttered pav or fresh phulkas to soak up every last drop of the gravy.

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