Authentic Parsi Jardaloo Ma Gosht
A delightful Parsi wedding classic featuring tender mutton slow-cooked with tangy-sweet dried apricots and crisp potato salli. This harmonious one-pot curry balances rich spices with a comforting fruity depth.
90min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add sliced onions, frying them until golden brown.
2
Add ginger-garlic paste and sauté until the raw aroma disappears.
3
Add the mutton pieces and sear them well on medium heat until they change color.
4
Stir in the red chili powder, turmeric powder, and cumin-coriander powder, cooking for a couple of minutes.
5
Pour in the tomato puree and salt, mixing thoroughly until the oil begins to separate from the masala.
6
Add a cup of warm water, cover the pan, and simmer on low heat until the mutton is nearly tender.
7
Drain the soaked apricots and add them to the curry along with their soaking liquid for sweetness and tang.
8
Simmer for another 15 minutes until the mutton is completely soft and the apricots are plump.
9
Sprinkle garam masala, garnish with fresh coriander, and serve hot topped with crunchy potato salli.
Ingredients
500g mutton, cut into pieces
150g dried apricots (jardaloo), soaked in warm water for 30 minutes
2 large onions, finely sliced
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp cumin-coriander powder
1/2 tsp garam masala
3 tbsp ghee or oil
Salt to taste
Fresh coriander leaves for garnish
Potato salli (matchstick fried potatoes) for serving
*This AI-generated recipe may contain inaccuracies.