Jardaloo Gosht.

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 lamb 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 Jardaloo [or Zardaloo/ Zaedalu] Sali Gosht, Jardaloo meaning Hunza Apricots, Sali meaning potato straws and Gosht meaning lamb. If you are going to use goat’s meat it becomes Jardaloo [or Zardaloo] Sali Boti. Use chicken meat and you have Jardaloo [or Zardaloo] Sali Murgh. It is a bit more fiddly than most, but is well worth the effort.

100g dried apricots .
1 teaspoon vinegar.
3 onions, very finely chopped.
1 teaspoon powdered ginger.
6 cloves garlic, very finely chopped.
1 teaspoon cinnamon.
10 green cardamoms, crushed.
Chopped fresh chilli to taste .
1 teaspoon ground cumin.
½ cup ghee .
3 tblsp plain flour.
3 ripe tomatoes, chopped .
1kg diced lamb or hogget.
1 teaspoon garam marsala.

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 and garlic and set aside. Prepare the cinnamon, cardamoms, chilli and cumin and set aside.

Heat the butter in a heavy based saucepan and fry the onions for 14-15 minutes 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, salt and garam masala.

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. Stir well, cover and cook gently for another ten minutes. Serve with rice.

Serves: 4-6.



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