Kid Stewed with Potatoes

Kid Papeta Ma Gos

Kid papeta ma gos is a dish for festive occasions like weddings; meat braised with fried potatoes is enriched and thickened with milk from a cow or a coconut. This is a dish to convert people who think that Indian food is not for them. It proves that “spiciness” has little to do with how hot something turns out. It is truly meat and potatoes in excelsis. The method is essentially the same as for a simpler braised meat, kharu gos (see above). Accompany this with a bright green vegetable.


  • 1 ½ to 2 pounds well-trimmed cubed shoulder or leg of kid; or lamb, stewing veal, or boneless chicken thigh meat; or 4 to 6 lamb shanks, sawn in halves or thirds
  • 2 teaspoons Ginger-Garlic Paste
  • 6 tablespoons ghee
  • 6 to 8 medium potatoes, peeled and quartered lengthwise
  • 2 to 3 dried red chiles
  • 2 (2-inch-long) sticks cinnamon or cassia
  • 4 cardamom pods
  • 4 whole cloves
  • ½ teaspoon cumin seeds
  • 1 large onion, finely chopped or sliced
  • 4 to 5 cups rich milk, half-and-half, or coconut milk
  • 1 teaspoon (or more) salt
  • Sprigs or whole leaves offresh coriander (cilantro), for garnish


  • Rub the meat with the paste and let it sit for at least half an hour.
  • Heat half the ghee in a heavy skillet or pan over medium-high heat. Fry the potatoes until they get a golden skin. Remove them from the pan and set aside. In a Dutch oven, heat the remaining ghee. Sizzle the chiles, cinnamon, cardamom, cloves, and cumin seeds for a minute before quickly adding the onion. Lower the heat and let the onion soften and begin to brown for a few minutes. Add the meat, tossing it constantly so that it colors without burning or sticking to the pan. Add splashes of water as necessary to keep things from sticking.
  • Pour in enough milk to come up to the top of the meat without flooding it. Add about 1 teaspoon salt for a start. Bring the liquid to a boil; lower the heat, cover, and let the meat simmer gently until it’s tender but not in shreds, which will take at least 45 minutes for kid or lamb, an hour for veal, and less than half an hour for chicken. Lamb shanks will take about 1 ½ hours. Halfway through the cooking, add the fried potatoes. The milk will cook down into a thick, curdy gravy. If you want a smooth sauce, remove the whole cinnamon, cardamom, and cloves before giving the cooking liquid a few pulses in a blender or food processor, then return it to the pan.
  • Serve garnished with the fresh coriander.