How to make Salli Ne Jardaloo Ma Gos -

Rich mutton curry with apricots, served uniquely garnished with fried potato shreds

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Mutton (हड्डी रहित मटन), Apricots (खुबानी)

Cuisine : Parsi

Course : Main Course Mutton

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For more recipes related to Salli Ne Jardaloo Ma Gos checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Almond mutton SAOJI MUTTON-SK Khazana Mutton Chop Masala Haleem-SK Khazana

Salli Ne Jardaloo Ma Gos

Salli Ne Jardaloo Ma Gos Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 8-10 hour

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Salli Ne Jardaloo Ma Gos Recipe

  • Boneless Mutton 750 grams

  • Apricots 12

  • Potato salli for garnish

  • Salt to taste

  • Ginger-garlic paste 1 1/2 teaspoons

  • Vinegar 1 1/2 tablespoons

  • Sugar 2 tablespoons

  • Raisins 10

  • Cashewnuts 6

  • Oil 2 1/2 tablespoons

  • Onion chopped 1 large

  • Garam masala powder 3/4 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 3/4 teaspoon

  • Black pepper powder 1/4 teaspoon

  • Dry coconut (khopra) ground 3/4 tablespoon

  • Tomato,chopped 1 large

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Marinate the mutton pieces with salt and ginger-garlic paste and set aside. Soak apricots overnight in two tablespoons of vinegar, one-fourth cup of water and one-fourth cup of sugar. Deseed and set aside. Grind raisins and cashewnuts to a fine paste. Heat oil in a pressure cooker. Add onion and sauté them till brown. Add the marinated mutton pieces and sauté for one to two minutes.

Step 2

Add garam masala powder, red chilli powder, turmeric powder, black pepper powder and ground dry coconut. Continue to sauté on low heat. Add tomatoes and mix well. Add salt and two cups of water.

Step 3

Close lid of cooker and pressure cook till the mutton is tender. Open the lid, add raisin-cashew paste. Mix well and bring to a boil. Add deseeded apricots, stir once and remove from heat.

Step 4

Do not over cook the apricots. Remove mutton into a serving dish. Garnish generously with potato salli and fresh coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.