Forbidden Fruit Tomato and Mutton Recipe

The other day I went to the local supermarket at Evanston, Illinois and spotted these small green tomatoes with paper skin husk that looked like gooseberry. I had never before seen this variety of tomatoes so naturally, I was curious.

On closer inspection, I discovered that these were Milpero tomatillo variety, smaller, sweeter and flavorful. I was told that these are primarily used raw or roasted in salsas and sauces or as compliments to Latin and Mexican dishes. These can last for a year if not removed from their husk.

Now, tomato is my favorite fruit/vegetable (call it what you want) but I use it in almost most of my recipes, be it in salads, sauces or curries. I cannot imagine that it was once considered poisonous, fearing not only appendicitis but also stomach cancer from tomato skins adhering to the lining of the stomach and it was planted only as ornamental curiosities, but not eaten.

As the story is told, it was Colonel Johnson who on September 26, 1820 once and for all proved tomatoes non-poisonous and safe for consumption. He stood on the steps of the Salem courthouse and bravely consumed an entire basket of tomatoes without keeling over or suffering any ill effects whatsoever. His grandstanding attracted a crowd of over 2,000 people who were certain he was committing public suicide. The local firemen's band even played a mournful dirge to add to the perceived morbid display of courage (source: google)

I picked up tomatoes from the market to use it in my recipe for Mutton Curry

Ingredients

1kg mutton

2 medium size potatoes

5 medium size tomatoes

4 medium size onions

4tbsp oil

2tbsp chopped garlic

2tbsp chopped ginger

4-5 bay leaves

2-3 cinnamon sticks

4-5cardamom pods

6-7 cloves

2 dried red chilies

1tsp turmeric powder

2tsp coriander powder

1tsp black pepper powder

1/2tsp cardamom powder

1tsp cumin powder

1tsp red chili powder

2tbsp lime juice

Salt to taste

Coriander leaves for garnishing

Method

1. In a pot containing oil, add cloves, cinnamon stick, cardamom, bay leaves and dry red chilies 
2. Add garlic, ginger and green chilies, stir fry.
3.  Add onion and cook till light brown.
4. Add mutton, tomatoes, turmeric powder, cumin seeds powder, cardamom powder, coriander powder, black pepper powder, red chili powder and salt.
5.  Mix and cook till oil floats on the top.
6.  Add 2 glasses of water, chopped potatoes and let it simmer on gas for one hour.
7.  Add lime juice and coriander leaves.
8.  Serve it with parathas and onion-tomato salad.