Sali Ne Jardaloo Ma Gos Parsi Style Recipe
Would you like to try the best of all Sali Ne Jardaloo Ma Gos Parsi Style recipes? It is a staple food of the Asian people which has now gained popularity the world over. Just try it once, and you'll no doubt want to prepare this for your friends again.
Summary
Ingredients
1 kg. mutton boti or tiny pieces of mutton with nali
5 large onions finely chopped
20 dried apricots, washed and soaked overnight in a jar containing quarter cup vinegar, half cup water and half cup sugar 400 gms. sali or potato shoestrings
2 tablespoons powdered garam masala
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper powder
3 tablespoons raisins
3 tablespoons cashewnuts
1 tablespoon ginger-garlic paste
1 two-inch square piece of dried kopra finely ground in a little water
2 cups chopped tomatoes coriander leaves for garnishing salt oil
Directions
1. Place half cup oil and the onions to cook in a heavy bottomed pan. When golden coloured, and the salted washed mutton botis, ginger-garlic paste and fry the mutton till red. Gradually add the powdered masalas, tomatoes and ground dried kopra and cook on a low heat for 10 minutes.
2. Pour one litre water and allow to cook till tender. This will take two to three hours on a gas fire. Keep adding water till the meat is tender.
3. Pressure cooked mutton is always tender and less troublesome to deal with, but mutton cooked on a slow coal fire is always more tasty. However great care has to be taken to see that it doesn't burn when cooked on an open fire or gas stove.
4. When the meat is cooked, drop in the ground raisins and cashewnuts and cook for 10 minutes. Add the apricots soaked overnight along with the vinegar and sugar liquid. Cover the pan, cook for 5 minutes and remove from the fire.
5. Serve on a flat dish and sprinkle lavishly with sali and decorate with bunches of coriander leaves.
6. On festive occasions, mostly birthdays, top the sali with half cup broken cashew nuts, deep fried, along with the chopped coriander.
2. Pour one litre water and allow to cook till tender. This will take two to three hours on a gas fire. Keep adding water till the meat is tender.
3. Pressure cooked mutton is always tender and less troublesome to deal with, but mutton cooked on a slow coal fire is always more tasty. However great care has to be taken to see that it doesn't burn when cooked on an open fire or gas stove.
4. When the meat is cooked, drop in the ground raisins and cashewnuts and cook for 10 minutes. Add the apricots soaked overnight along with the vinegar and sugar liquid. Cover the pan, cook for 5 minutes and remove from the fire.
5. Serve on a flat dish and sprinkle lavishly with sali and decorate with bunches of coriander leaves.
6. On festive occasions, mostly birthdays, top the sali with half cup broken cashew nuts, deep fried, along with the chopped coriander.
