Sali Boti With Apricots / Sali Boti Ma Jardaloo
By Katy Messman
- - Mutton cut into small pieces/diced 1kg
- - Onions 4 very finely chopped
- - tomatoes 3 puréed
- - Ginger-garlic paste 2 tspns
- - Red chillie -garlic-jeera paste 1 tspn
- - Apricots/jardaloos about 8-10 deseeded. And presoaked in water.
- - Haldi 1/2 tspn
- - Red Kashmiri chillie powder 2-3 tspns
- - Garam masala powder 1 tspn
- - Parsi sambhar powder 1 tspn
- - Dhanya-Jeera powder 2 tspns
- - Whole spices....1\" cinnamon sticks 2
- Cloves 4
- Peppercorns 6-7
- Green Cardamoms 2-3
- - Black cane vinegar 2 Tblspns
- - Sugar 2-3 tspns or jaggery grated 1 big tblspn
- - salt as per taste
- - Water 1/2 glass
- - Ghee and oil approx 3-4 tbsps
- - Potatoes approx 3-4 cut into thin straws and deep fried till crisp
Method
1...Marinate the mutton in ginger garlic paste, red chillie garlic jeera paste, all the dry masala powders along with vinegar and a little oil and keep it aside for an hour.
2...In a cooker heat the ghee and oil and add all the whole spices. Lower the flame and sauté them slowly till they release their aroma.
3...Add chopped onions and sauté them till golden brown and add 1 tspn of red chillie powder to it and sauté a little. (I usually add some red chillie powder while sautéing the onions to get a rich dark red color).
4...add the marinated mutton and mix well and cook on high flame for about 5 minutes till all the masalas mix well.
5...Add the tomato purée and mix well and let it simmer for about 5-10 Minutes. Add the apricots, sugar/ jaggery, salt and water and mix well.
6...Close the lid of the cooker and cook the mutton till 5 whistles. Then turn off the stove and allow the steam to release from the cooker. Open the lid, and Check the gravy. If it\'s too liquidy, boil the gravy till it thickens. Do not allow the water to dry up completely.
7...Top the dish with fried potato straws in a serving dish and serve with hot rotis or soft bread.
Recipe By
Alzeyne GhadialyAdministrator
I am Alzeyne G, a single, UK based psychologist.
