Authentic Parsi Jardaloo Salli Boti with Warm Butter Pav
A classic Parsi celebratory dish featuring tender, slow-cooked mutton in a sweet and tangy apricot gravy, generously topped with crisp potato matchstick fries. Served alongside buttery, soft pav rolls for an indulgent and comforting meal.
90min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pot and fry the sliced onions until golden brown.
2
Add the 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 from the masala.
4
Add the mutton pieces and sear them well on medium heat for about 8 to 10 minutes.
5
Pour in 1.5 cups of water, cover, and let the mutton simmer on low heat until tender, or pressure cook for 4 to 5 whistles.
6
Once the meat is tender, add the soaked dried apricots, vinegar, and jaggery to the pot.
7
Simmer the curry uncovered for 10 to 12 minutes until the gravy thickens into a glossy, rich glaze and the apricots are soft.
8
Adjust salt and tanginess to taste, then remove from heat.
9
Just before serving, top the hot mutton boti generously with a thick layer of crisp potato salli.
10
Garnish with chopped fresh coriander and serve immediately alongside warm, buttered pav buns.
Ingredients
500g mutton, cut into bite-sized pieces
1 cup dried apricots (jardaloo), pitted and soaked in warm water
2 large onions, finely sliced
2 tomatoes, finely chopped
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp cumin-coriander powder blend
2 tbsp malt vinegar or lemon juice
2 tbsp jaggery or sugar
3 tbsp ghee or cooking oil
2 cups potato salli (crisp potato straw fries)
Fresh coriander leaves for garnish
Salt to taste
4 soft pav buns, buttered and lightly toasted
*This AI-generated recipe may contain inaccuracies.