Parsi Indian Lamb Curry with Cinnamon and Saffron Infused Basmati Rice

The Parsis compromise a very small portion of the Indian population in India. They are originally decendants from the Persians and migrated to India between 900 and 1000 AD and live mainly around the Mumbai area. Their cuisine consists mostly of stews, meats, dried fruits and nuts and has a heavy Ianian flare to it. As most foodies know, the Iranians are said to have the best food in the Middle East and Persian influences are heavily incorporated into Parsi cuisine. Unfortunately, Parsi cuisine is rarely authentic anymore due to their small population and a lot of it has lost some of the Parsi flare and is becoming more towards the Indian food style. The Parsi’s incorporate sweet, sour and spicy adding quite a complex flavor to their dishes. They use saffron and cinnamon and barberry combined with fruits and nuts. Most dishes have onions, ginger and garlic. It is Indian, but with an extra flair and not quite as spicy. It is a bit richer and rounder and more subtle in flavor. I am fortunate to have some lovely Parsi friends and one dear friend recently shared his family recipes with me during the Covid lockdown. He made a serious of videos to give to his daughter so that she could pass them down to future generations.

This Parsi Lamb Curry with Cinnamon is my kids favorite thing I make. It is similar to the Indian Salli Boti but has subtle differences making it distinctly Parsi.

Prep Time : 15 minutes

Cooking Time 35-45 minutes

Buying Ginger and Garlic Paste from the grocery is an easier option to pureeing your fresh ginger and garlic cloves, but, either or is good

Ingredients:

3 1/2-4 pounds 2 inch cubed lamb (Lamb tenderloin or Leg of lamb that has the fat cut off. If using tenderloin, buy 3 1/2-4 pounds. If using leg of lamb roast, buy 4 1/2-5 pounds as there is a lot of skin and fat to cut off)

4 medium onions

4 Tbs olive or avocado oil

3 whole cinnamon sticks

3-5 mild dried chilis ( I used a a dried Kasmiri Chilli ) You can buy these online. The flavor is unique. Substitute what you wish, but for authenticity order this online or buy at a local Indian grocery store

1 Tbs whole cloves

1 Tbs allspice berries

2 Tbs tumeric powder

2 tsp ground cardommon powder

4 Tbs garlic paste - you can buy this paste at an Indian grocery, however, If preferred, your can just puree garlic cloves it in your blender

4 Tbs ginger paste (bought or peeled, grated ginger that has beenfreshly pureed in a blender)

2 Tbs chilli powder (I used the American Chili powder as the Indian bright red one is over the top spicy)

2 tsp salt

ground pepper to taste (I generally use about ½ teaspoon)

To Serve:

Whole Cilantro Leaves

Basmati Rice on the Side cooked as per package directions. Add a bay leaf and salt and a little saffron to make it more authentic. Make sure to grind your saffron as the Persians frequently do.

Directions:

Cut the lamb into 2 inch squares. If using leg of lamb, cut off as much fat as possible. Toss 1 Tbs of the garlic paste and the ginger paste into a bowl with your meat to marinate.

Cut your onions into 4 pieces. Place all 4 onions in blender. Add 1/2 cup of water, puree your onions until smooth.

Heat the oil in a large frying pan. I like cast iron. Sauté the cinnamon sticks, the whole cloves, the allspice berries and the dried chili peppers. Toss and simmer on low for about 3 minutes. Add the onion puree to the pan. Simmer 3 minutes more. Add the turmeric powder, the ground cardamon and stir. Add the remaining 3 Tbs of ginger paste and the 3 Tbs of garlic paste to the pan. Simmer a minute. Toss the lamb into the dish. Add 2 cups water to the pan. If using lamb loin, simmer for only 10 minutes. If using leg of lamb, it is tougher, you will need to simmer for 30-40 minutes on low, adding water as you go to keep the sauce brothy. The most lovely thing is that you do not need to thicken the sauce. The pureed onions make for the best savory consistency. Add salt and freshly ground pepper.

This is traditionally served with the whole spices added, but if you wish to, you may just pick out the cloves and allspice, otherwise, warn your guests to leave them and eat around them.

Top with fresh Cilantro leaves and serve with Saffron infused Basmati Rice.