Authentic Parsi Jardaloo Salli Boti with Warm Fresh Brun Maska
A delightful sweet and sour Parsi mutton curry featuring tender meat simmered with apricots and topped with crispy potato matchsticks. This rich dish offers a perfect balance of tangy and savory flavors.
85min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Soak the dried apricots in warm water for about 30 minutes, then drain and set aside.
2
Heat oil or ghee in a heavy-bottomed pan and fry the sliced onions until golden brown.
3
Add the ginger-garlic paste and sauté until the raw aroma disappears.
4
Stir in the chopped tomatoes, red chili powder, turmeric powder, and cumin-coriander powder, cooking until the oil separates.
5
Add the mutton pieces and sear them well on medium-high heat for about 5 to 7 minutes.
6
Pour in enough water to cover the meat, bring to a boil, then cover and simmer on low heat until the mutton is tender.
7
Add the soaked apricots, malt vinegar, and grated jaggery to the pot, mixing gently to combine.
8
Simmer uncovered for another 10 minutes until the gravy thickens into a rich, glossy glaze.
9
Check for seasoning, adjusting the sweet and sour balance to taste.
10
Garnish with chopped fresh coriander and top generously with crispy potato salli just before serving alongside warm brun maska.
Ingredients
500g mutton, cut into bite-sized pieces
15 dried apricots (jardaloo), pitted
2 large onions, thinly 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
2 tbsp jaggery, grated
3 tbsp vegetable oil or ghee
Salt to taste
1 cup potato salli (crispy potato matchsticks)
Fresh coriander leaves for garnishing
Warm fresh brun maska bread for serving
*This AI-generated recipe may contain inaccuracies.