Jardaloo Ma Gosht | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Parsis know just how to use dried fruits and nuts in their food. Check out this apricot and chicken curry by Chef Kayzad. JARDALOO MA GOSHT Ingredients 10-12 dried apricots (jardaloo), soaked for 30 minutes 750 grams boneless mutton (gosht), cut into 1 ½ inch pieces with shanks 2 tablespoons oil 3-5 cloves 3-5 black peppercorns 2-4 green cardamoms 1½ inch cinnamon 1 teaspoon cumin seeds 2 medium onions, finely chopped 1 tablespoon ginger-garlic paste ½ teaspoon cumin powder 1½ teaspoons coriander powder ½ teaspoon Parsi garam masala powder ½ teaspoon turmeric powder 1 teaspoon red chilli powder 2 medium tomatoes, finely chopped Salt to taste 3-5 fresh coriander sprigs + for garnishing Juice of ½ lemon Method 1. Heat oil in a deep non-stick pan. Add cloves, peppercorns, green cardamoms, broken cinnamon and cumin seeds and sauté till fragrant. 2. Add onions and sauté till golden. Add ginger-garlic paste, cumin powder, coriander powder, Parsi garam masala powder and turmeric powder, mix and sauté for 1 minute. 3. Add chilli powder and sauté for 30 seconds. Add tomatoes and sauté for 30 seconds. Add salt and sauté till tomatoes turn soft and pulpy. Add some water, mix and cook on low heat for 5-10 minutes. 4. Add mutton, mix and cook for 2-3 minutes. Add some water, mix, cover and cook on medium heat for 30 minutes. 5. Deseed the apricots, add to the pan, mix and cook for 3-5 minutes. 6. Finely chop coriander sprigs, add to the pan and mix well. 7. Add lemon juice and serve hot garnished with few coriander sprigs. Click to Subscribe: http://bit.ly/1h0pGXf Cookware by : http://www.wonderchef.in Facebook :   / chefsanjeevkapoor   Twitter :   / sanjeevkapoor   #sanjeevkapoor