Authentic Parsi Jardaloo Salli Jardaloo Boti
A delightful Parsi wedding classic featuring tender mutton slow-cooked in a tangy-sweet apricot gravy, crowned with crisp potato straw fries. This dish offers an exquisite balance of rich spices and fruity sweetness.
90min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown.
2
Add the ginger-garlic paste and sauté until the raw aroma disappears.
3
Add chopped tomatoes, red chili powder, turmeric powder, and cumin-coriander powder, cooking until the oil separates from the masala.
4
Add the mutton pieces and sear them well in the spiced onion-tomato base for about 8 to 10 minutes.
5
Pour in enough water, cover, and let it simmer on medium-low heat until the mutton is tender and nearly done.
6
Drain the soaked apricots and add them to the curry along with a splash of vinegar or apricot water for that signature sweet-sour tang.
7
Simmer for another 10 to 15 minutes until the gravy thickens and the apricots are plump.
8
Sprinkle garam masala and check for seasoning.
9
Transfer to a serving dish and generously heap a mountain of crispy potato salli right on top.
10
Garnish with chopped fresh coriander and serve hot with soft parathas or plain pav.
Ingredients
500g mutton, cut into bite-sized pieces
15 dried apricots (jardaloo), soaked in warm water for 30 minutes
2 large onions, finely sliced
1 tablespoon ginger-garlic paste
2 tomatoes, finely chopped
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin-coriander powder
1/2 teaspoon garam masala
2 tablespoons vinegar or apricot soaking water for tang
3 tablespoons ghee or oil
Salt to taste
2 cups store-bought or freshly fried potato salli (straw potatoes)
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.