Ghambar Nu Papeta Ma Gosht

The peace, tranquillity and oneness with Ahura Mazda that we experience when we gaze upon an atash is an inexplicable feeling. The silhouette of the aesthetic Afarganyu with the warm burning pile of sukhad topped by the glory of our very alive and sacred Atash is a special image in our hearts and minds.

We at Parsi Khabar wish to bring you an opportunity to replicate this feeling on a small scale with our custom hand made porcelain glazed tea light holders bearing the Afarganiu and Atash. A candle inside the holder lights up the translucent design on the surface resulting in an intensely heartwarming image. Bring one into your personal spaces and enjoy the effect that light has on your senses. You’ll see the Atash come alive in your own homes.

Serves 8


1 kg fatty mutton, clean wash and cut into medium sized pieces.

Grind into a smooth paste with water:
60 grms ginger
20 cloves garlic
1 tsp white cummin seed
6 small green chillies
8 big dried red chillies
1 1/2 tsp salt

Mix together and keep aside garam masala:
4 cinnamom sticks, 2″ long
13 black peppercorns
10 cloves,
8 white cardamoms
8 black cardamoms

400 grms tomatoes, peel and finely chop
750 grms potatoes, cut with skin into medium size pieces
and boil until just tender. Deep fry until
golden brown in oil
400 grms onion, peel and finely chop

1. In a pan heat 8 tbsps oil.
2. Add in and fry until golden brown the onions.
3. Add the masala paste and fry for 2-3 minutes.
4. Add water, from time to time, to avoid sticking.
5. Add in the meat and fry until brown.
6. If the meat sticks to the pan, add a little of the tomato puree.
7. Add in the garam masala and fry for a minute and then the tomato puree.
8. Add into the pot 1 1/2 cups water.
9. Cover with lid and cook in the oven for 1 1/2 hrs or until meat is tender on 300 degrees.
10. Add potatoes 10 minutes before serving.
11. Serve hot with rotlies or crisp bread and Gor Amli nu Kuchumbar and Lime.

Recipe courtesy of Zarine S. Mavalvala