Jordaloo boti (lamb with apricots)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Dried apricots |
| 1¼ | teaspoon | Wine vinegar; divided |
| 1 | tablespoon | Cinnamon; ground |
| 6 | Whole green cardamom pods; or 3/4 tsp ground | |
| 2 | mediums | Onions; finely chopped |
| 3 | tablespoons | Vegetable oil |
| ¾ | teaspoon | Ginger; minced |
| 2 | larges | Garlic cloves; minced |
| 1½ | teaspoon | Cayenne pepper; ground |
| ½ | teaspoon | Ground cumin |
| 2 | Tomatoes; chopped | |
| 1½ | pounds | Stewing lamb |
| ½ | teaspoon | Garam Masala; powder |
| ¼ | teaspoon | Fresh ground black pepper |
| Salt; to taste | ||
| 1 | teaspoon | Sugar |
Directions
Soak the apricots in ½ cup water and ¼ teaspoon of the vinegar for 2 hours to soften.
Place the cinnamon stick and cardamom pods in a spice or coffee grinder and process to a powder.
SautŽ the onions in the oil until they are golden brown, about 10 minutes.
Add the ginger and garlic and continue to sautŽ for 3 minutes. Stir in the cinnamom, cardamom, cayenne, and cumin and cook for an additional minute.
Add the tomatoes, cook for 5 minutes and then add the meat, garam masala, pepper and stir-fry in the spices for about 5 minutes.
Salt to taste, reduce the heat to very low, and cook slowly until the meat is tender, about an hour. If all the liquid evaporates, add a cup or two of water.
Drain the apricots and when the meat is done, add them along with the remaining vinegar and the sugar. Mix well and simmer for 10 minutes, then serve.
Per serving: 600 Calories; 40g Fat (58% calories from fat); 26g Protein; 39g Carbohydrate; 94mg Cholesterol; 90mg Sodium NOTES : Heat Scale: Medium This Parsee dish is from Bombay was one of the regional Indian specialties at Chutney Mary restaurant in Chelsea.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@...> on Jan 7, 1998