Zardaloo Boti

According to the old tales, Parsi fleeing religious persecution in Persia [you did not think that all the goings on in modern Iran are new did you?] brought their culinary expertise to their new home in the south-east, where it took root and thrived. This traditional goat and apricot curry from north-west India is often served with potato straws, which are made on the spot, as well as rice on the side. This gives it its full name of Zardaloo [or Jardaloo/ Zaedalu] Sali Boti, Zardaloo meaning Hunza Apricots, Sali meaning potato straws and Boti meaning goat.



1 cup dried apricots, diced.

1 tsp vinegar.

3 onions, very finely chopped.

1 knob ginger about 50mmx25mm, grated.

6 cloves garlic, very finely chopped.

Chopped fresh chilli to taste.

2 tsp ground cinnamon.

1 tblsp ground green cardamoms.

1 tblsp ground cumin.

Salt to taste.

½ cup ghee.

4 tblsp plain flour.

1 400g can chopped tomatoes.

1kg diced lean goat meat.

1 teaspoon garam masala.




Place the apricots in a bowl with two cups of water and a teaspoon of vinegar. Allow to sit for three to four hours. Chop the onions and set aside. Prepare the ginger, garlic and chilli and set aside. Prepare the cinnamon, cardamoms, cumin and salt and set aside.



Heat the butter in a heavy based saucepan and fry the onions until very brown. Add the garlic mixture and stir fry for another minute or so. Add the cinnamon mixture and stir fry for another couple of minutes, adding a little water to prevent sticking. Stir in the flour and the tomatoes and cook gently, stirring frequently, for a minute then add the meat.

Stir well to ensure that the meat is well covered with the spice mix, bring to the boil and cover. Reduce the heat to the very minimum and allow to gently simmer until the meat is cooked – about an hour and a half. Drain the apricots and add to the mixture with the garam masala. Stir well, cover and cook gently for another ten minutes.


Serve with: Boiled rice and a green vegetable.


Serves: 6.

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