Parsi Baffat - Made by a Parsi, Devored by a South Indian

Even a cooking enthusiast has days when she just doesn't want to see a chopping board or another onion. It happens to me atleast once a week. And, that's when the supportive and willing Mr. FSK steps in (after all he took a vow; for better or worse!:D). Incidentally, though I have not mentioned it here before, he loves to cook and makes simply phenomenal Mexican wedding cookies. So, he actually, does enjoy this weekly excursion. As for me, I must say, it makes me feel pampered and special and I do sometimes, gladly relinquish the kitchen even if I don't need the break :)

He is a Parsi (Zoroastrian) and although Indian (specifically Gujarati) influenced, their food does retain some of the Persian roots of their ancestry. There is an interesting story about their flight from Persia and eventual refuge and prosperity in India. Anyway, their food is simply subliminal (honestly, I think that it subconciously played a sizable role in our relationship :)). But, it is ingredient intensive and unique in flavor. Some of my favorite dishes and comfort foods are now from this cuisine.

Btw, trivia - if anyone is following the current "Next Iron Chef" contest, Jehangir Mehta is a Parsi as well and the Rava that he made in the last challenge is the Parsi Ravo, which is sooo yummy!

So, back to us... I do make quite a few Parsi dishes at home like Curry, Sali Boti, Ravo, Patio, Ravaio but am still learning. Once in a while, we call up my MIL to find out a recipe, sometimes we google and test by taste and tinker to suit what Mr.FSK grew up with.


So last week, hub decided to make Baffat. He found these baby red potatoes (papeti in Parsi) and instantly made plans for them! :). Baffat is spicy, tangy, sweet stew made with lamb and whole fried baby potatoes. Most Parsi dishes have a balance of sour and sweet, representative of their presence in life, with an undertone of fresh spice. Baffat is eaten with bread (Parsis eat a lot of bread and the hub can eat bread with anything!!!) or rice. We chose rice, because bread doesn't go with Indian flavors for me.

It is rich, soothing and just makes you happy at the end of the meal. Ofcourse, being treated to it by the hub does adds to its charm! :)


Parsi Baffat

** The spice mix is according to our taste (bold and spicy). Please adjust according to your heat and flavor preferences.

I use a stove top pressure cooker to pre-cook the lamb as it is the easiest and fastest way to cook the meat. The cooker is mandatory in most Indian kitchens. If you don't have one, just cook over stove as usual until the meat is fully done.**

1 lb (1/2 kg) shoulder of lamb, cut into pieces (better with bone in meat, adjust for bone weight)
1 large onion, diced fine
8-10 baby potatoes (papeti)
2 tomatoes, chopped
salt to taste
1 T sugar or to taste
1/2 cup dessicated coconut
oil as needed
2 cups water

Masala Paste (Spice Paste):
1-1/2 T vinegar
6 dry kashmiri chillies (these render a deep red color but aren't very spicy)
2-3 dry hot red Asian chillies (there are very spicy. So add according to taste)
1 nice chunk of ginger, minced
2 cloves of garlic, minced
1 T cumin seeds
1 T coriander seeds
1 small Cinnamon stick
4 Cloves
seeds of 4 cardamom pods
2 tsp whole black peppercorns


Toast the dry whole spices in a small pan until they are fragrant. Grind all the spice ingredients to a smooth, thick paste.

Saute the lamb in a bit of oil till browned on all sides. Remove the lamb and saute the onions in the same pan until translucent. Add the lamb, tomatoes and one cup of water. Transfer to a pressure cooker and cook until lamb is done.

Meanwhile, in a medium pan, saute the spice paste in a bit of oil until the raw smell of the garlic and ginger goes away (about 3-4 minutes). Once enough steam has been released to safely open the cooker and empty the contents into the paste. Mix to incorporate.

At this point, add the other cup of water (add more if you like, depending on how much gravy you want). Over low heat, simmer for about 30 minutes until the meat is tender and had soaked in the masala. Add the coconut and cook for another 10 minutes.

As the gravy cooks, cook the baby potatoes until fully done. In a deep pan, pour oil, enough to fry the potatoes. Next... obviously you fry the potatoes! :). Fry whole till a nice golden crust is formed.

Five minutes before serving, toss in the potatoes into the gravy and simmer. Serve over a bed of hot rice or with fresh Indian rotis.