That lazy Sunday lunch. Sleep inducing Jardalu Sali Boti and Pulav

Tangy, sweet and spicy- the delicious Jardalu Boti

Tangy, sweet and spicy- the delicious Jardalu Boti

There’s nothing like a Sunday lunch to pick me up. The week’s problems seem to melt away with a nice, hearty meal. Really, what do you need apart from a delicious lunch and a siesta to make the ? But for me, it’s not just the eating of the feast, it’s also the cooking of it that gives me immense calm. I know, sounds like a contradiction to wake up and cook on a Sunday, but for me, its all for a good cause!

This dish is a personal favourite! It’s easy to make and tastes like you’ve spent many hours slaving over it (great for a guilt-trip meal for the spouse who’s done something wrong…. we all need to feel like angels 😉

Pulav or pilaf made with caramalised onions and mutton stock

Pulav or pilaf made with caramalised onions and mutton stock

Get the freshest mutton you can manage and it will reduce cooking time even more. And team it with a pulav. I make mine with mutton stock to give it a more robust flavour! Goes so well with the tangy curry of the jardalu boti. You should use sali (fried potato straws) to garnish this dish. Mine vanished en route to the boti.

 

 

Recipe Jardalu Mutton Sali Boti

(the recipe below is done using a pressure cooker, but alternative times for slow cooking are also mentioned)

Serves 2

cooking time 1 hour including 1/2 hour prep

For slow cooking, this time will increase to two hours.

Ingredients

1/2 Kg mutton

1/2 tablespoon ginger garlic paste

2 tablespoons oil

1 cup chopped onions

1/2 cup chopped tomatoes

10 Dried apricots (soaked for an hour or more in water)

1/4 cup malt vinegar

1 tablespoon jaggery

A couple of green chillies

1/2 tablespoon Worcester sauce

To Grind

8 Kashmiri chillies

10 flakes garlic

A cm of ginger

1 tablespoon jeera (cumin seed)

 

Marinate the mutton with ginger garlic and salt. You can do this the previous night too. Keep aside. Grind all the ingredients listed in ‘to grind’. Heat oil and fry the onions till golden. Add tomatoes and chillies and fry till the oil separates. Add ground masala. Fry till the rawness of the masala goes off or till the oil separates. You may need to alter the speed of the stove to make sure it doesn’t burn at this stage. Or add a few drops of water to prevent scalding.

When the paste is adequately cooked add the mutton pieces and fry till they are sealed through. Adjust seasoning. Add vinegar and jaggery and a cup of water to build steam. Add the soaked apricots. Pressure cook till done. Open the lid and check flavours. You’re looking for tangy and sweet and a hit of spice. You may need to adjust vinegar and salt at this stage since the pressure cooking tends to wear out their flavours in this dish. Dry out the gravy to the desired consistency.

Serve hot with Pulav and Kachumbar salad!

 

 

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