Authentic Parsi Jardaloo Ma Gosht with Warm Brun Maska
A delightful and aromatic Parsi delicacy featuring tender lamb cooked with tangy-sweet dried apricots and topped with crisp, golden potato matchsticks. This rich stew balances sweet and savory notes beautifully, best enjoyed with fresh, buttery bread.
70min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pot and add the whole spices until they crackle.
2
Add the sliced onions and sauté until they turn golden brown.
3
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4
Add the red chili powder, turmeric, cumin powder, and coriander powder, splashing a little water to prevent burning.
5
Add the lamb pieces and sear them well on medium-high heat until evenly browned.
6
Pour in the tomato puree and salt, mixing thoroughly with the spiced meat.
7
Cover and simmer on low heat until the lamb is tender and oil begins to separate, adding water as needed.
8
Drain the soaked apricots and add them to the pot along with a splash of their soaking water for sweetness and tang.
9
Simmer for another 10 minutes until the apricots are plump and the gravy thickens into a rich, glossy consistency.
10
Garnish with fresh coriander leaves, top generously with crisp potato salli, and serve piping hot with warm brun maska.
Ingredients
500 grams lamb shoulder, cut into pieces
15 dried apricots (jardaloo), soaked in warm water for 30 minutes
2 large onions, finely sliced
2 tablespoons ginger-garlic paste
2 tomatoes, pureed
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
3 tablespoons ghee or cooking oil
Whole spices (2 green cardamom, 1 cinnamon stick, 3 cloves)
Salt to taste
Fresh coriander leaves for garnishing
Salli (crisp potato matchsticks) for topping
Warm Brun Maska bread for serving
*This AI-generated recipe may contain inaccuracies.