Authentic Parsi Jardaloo Salli Boti with Warm Brun Maska
A classic Parsi wedding delicacy featuring tender, succulent mutton slow-cooked in a tangy-sweet apricot gravy. Topped with crunchy potato straw fries, it offers an unforgettable burst of complex flavors.
120min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add whole spices until fragrant.
2
Add sliced onions and sauté until golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add chopped tomatoes, red chili powder, turmeric powder, and cumin powder, cooking until oil separates from the masala.
5
Add the mutton pieces and sear well on medium-high heat for about 10 minutes.
6
Pour in a cup of water, cover, and let it simmer on low heat until the meat is tender and partially cooked.
7
Drain the soaked apricots and add them to the pot along with vinegar and grated jaggery.
8
Mix well, cover, and simmer further until the mutton is melt-in-the-mouth soft and the gravy thickens into a rich glaze.
9
Check for seasoning, balancing the tangy and sweet notes to taste.
10
Serve hot topped generously with crispy potato salli and fresh coriander leaves.
Ingredients
500g mutton pieces on the bone
1 cup dried apricots (jardaloo), soaked in warm water
3 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 powder
1 tablespoon vinegar or malt vinegar
2 tablespoons jaggery, grated
3 tablespoons ghee or cooking oil
Whole spices (2 green kardamoms, 1 cinnamon stick, 3 cloves)
Salt to taste
2 cups potato salli (crispy potato straw fries) for topping
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.