Authentic Parsi Jardaloo Salli Boti
A classic sweet and sour Parsi mutton curry simmered with tangy dried apricots and topped with crunchy potato straws. This celebratory dish offers a delightful balance of fiery spices and fruity richness.
80min
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 and caramelized.
3
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4
Add the mutton pieces and sear them well on medium heat until lightly browned.
5
Mix in the red chilli powder, turmeric, cumin, and coriander powder, sautéing for two minutes.
6
Pour in the tomato puree and cook until the oil separates from the masala.
7
Add two cups of warm water, cover, and simmer on low heat until the mutton is tender.
8
Drain the soaked apricots and add them to the pot along with the malt vinegar and grated jaggery.
9
Simmer for another 10 to 15 minutes until the gravy thickens into a rich, glossy coating and the apricots are plump.
10
Check for seasoning, garnish with fresh coriander, and generously top with crispy potato salli just before serving hot.
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 chilli powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp malt vinegar
2 tbsp jaggery, grated
3 tbsp ghee
Whole spices (2 green cardamom, 1 cinnamon stick, 3 cloves)
Salt to taste
2 cups potato salli (crispy fried potato straws) for garnish
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.