Authentic Parsi Jardaloo Ma Salli
A classic Parsi celebratory dish featuring tender chunks of mutton slow-cooked in a tangy-sweet apricot gravy, crowned with a mountain of crisp potato matchsticks. This rich and aromatic delicacy perfectly balances contrasting flavours of spice, fruit, and crunch.
90min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown.
2
Add ginger-garlic paste and sauté until the raw aroma disappears.
3
Stir in the chopped tomatoes, red chili powder, turmeric powder, and cumin-coriander powder, cooking until the oil begins to separate.
4
Add the mutton pieces and sear them well in the masala for about 8 to 10 minutes.
5
Pour in a cup of water, cover, and let it simmer on low heat until the mutton is tender and almost cooked through.
6
Drain the soaked apricots and add them to the pot along with the malt vinegar and grated jaggery.
7
Simmer the gravy for another 10 to 15 minutes until the apricots are soft and the gravy thickens to a glossy consistency.
8
Adjust salt and tanginess, then transfer the preparation to a serving dish.
9
Generously top the hot mutton and apricot gravy with a thick layer of crispy potato salli right before serving.
Ingredients
500g mutton, cut into bite-sized pieces
15 dried apricots (jardaloo), pitted and soaked in warm water
2 large onions, finely sliced
2 tablespoons ginger-garlic paste
2 tomatoes, finely chopped
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin-coriander powder blend
2 tablespoons malt vinegar
1 tablespoon jaggery, grated
3 tablespoons ghee or cooking oil
2 cups potato salli (crisp potato matchsticks)
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.