Authentic Parsi Jardaloo Salli Boti with Soft Brun Maska
A sweet and tangy Parsi mutton delicacy simmered with apricots and topped with crispy potato matchsticks. This rich curry pairs wonderfully with fresh, buttery bread rolls.
90min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add the whole spices until they crackle.
2
Add the sliced onions and sauté until golden brown.
3
Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
4
Add the mutton pieces and sear them well on medium-high heat until the meat changes color.
5
Mix in the turmeric powder, red chilli powder, cumin powder, coriander powder, and salt.
6
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
7
Pour in a cup of water, cover, and let the mutton simmer on low heat until it is nearly tender.
8
Add the soaked apricots along with their soaking water, malt vinegar, and jaggery.
9
Stir well, cover, and simmer for another 15 minutes until the mutton is completely tender and the gravy is thick, sweet, and tangy.
10
Garnish with fresh coriander and top generously with crispy potato salli just before serving hot with soft 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, finely chopped
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp malt vinegar
1 tbsp jaggery or sugar
3 tbsp ghee or cooking oil
Whole spices (2 green cardamoms, 1 cinnamon stick, 3 cloves)
Salt to taste
2 cups potato salli (crispy potato matchsticks)
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.