Jordaloo boti
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Dried apricots |
| ¼ | teaspoon | Vinegar |
| ½ | cup | Water |
| 2 | mediums | Onions; minced |
| 3 | tablespoons | Oil |
| ¾ | teaspoon | Ginger; minced |
| 2 | cloves | Garlic; minced |
| 1 | tablespoon | Cinnamon; (or 3\" stick ground) |
| ¾ | teaspoon | Cardamom; (or 6 pods ground) |
| 1½ | teaspoon | Cayenne |
| ½ | teaspoon | Cumin; ground |
| 2 | Tomatoes; chopped | |
| 1½ | pounds | Lamb for stew |
| ½ | teaspoon | Garam masala |
| ¼ | teaspoon | Pepper |
| Salt | ||
| 1 | teaspoon | Vinegar |
| 1 | teaspoon | Sugar |
Directions
Chile Pepper magazine 5-96
Soak apricots in water with vinegar for 2 hr.
Saute onions in oil until golden. Add ginger and garlic and saute 3 min.
Stir in next 4 ingredients and cook 1 min.
Add tomatoes and cook 5 min. Add meat, garam masala, and pepper. Cook 5 min.
Salt to taste, reduce heat to very low, and simmer 1 hr. If liquid evaporates, add water.
Drain apricots and add to stew along with vinegar and sugar.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 28, 98, converted by MM_Buster v2.0l.