Authentic Parsi Jardaloo Salli Boti with Fresh Brun Maska
Tender pieces of mutton simmered in a rich, tangy apricot gravy topped with crispy potato straws. This classic Parsi wedding delicacy is best enjoyed with warm, buttered brun maska.
90min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and sauté the sliced onions until golden brown.
2
Add ginger-garlic paste and cook for a minute until the raw aroma disappears.
3
Add red chili powder, turmeric, and cumin-coriander powder, stirring well with a splash of water to prevent burning.
4
Add the mutton pieces and sear them on high heat until well browned on all sides.
5
Pour in the tomato puree and cook until oil begins to separate from the masala.
6
Add soaked apricots along with their soaking water, vinegar, and grated jaggery. Mix well.
7
Cover and simmer on low heat until the mutton is tender and the gravy is thick and glossy.
8
Adjust seasoning with salt, extra vinegar, or jaggery to achieve a sweet and sour balance.
9
Garnish generously with crispy potato salli right before serving alongside warm brun maska.
Ingredients
500g mutton, cut into bite-sized pieces
1 cup dried apricots (jardaloo), soaked in warm water
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
2 tbsp vinegar or malt vinegar
2 tbsp jaggery, grated
3 tbsp ghee or oil
Salt to taste
2 cups crispy potato salli (straws)
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.