March 18, 2007

VCC 351 - Jardaloo Ma Gosht

Here is one more traditional Parsee dish recipe kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign.

Jardaloo Ma Gosht (Apricot Meat Stew) recipe

2 Tbsp. Oil
1 cup Potato, sliced thin
2 Onions, finely sliced
3 cloves Garlic, minced
¾ inch Ginger, minced
1 lb. beef or lamb or chicken, cubed (substitute with potaot and cauliflower for a vegetarian version)
2 inch Cinnamon stick
1 tsp. Salt or to taste
8 oz. dried pitted (no seeds) apricots soaked in 1 cup water for at least 4 hours
1 tsp. sugar

1. Saute potato strips in oil, until brown. Keep aside.
2. Fry finely sliced onion in oil till golden brown. Add garlic, ginger and cook 5 minutes.
3. Add meat, cook for 5 minutes. Add cinnamon stick, salt and ½ cup warm water and simmer, covered, 15 minutes.
4. Add 2 ½ cups water and continue simmering, covered, till ½ cup gravy remains.
5. Heat sugar in a pan and allow sugar to brown. When sugar gets dark brown, add soaked apricots together with the water in which they were soaked.
6. Bring to the boil, lower heat, cover and cook for 10 or 15 minutes till apricots are soft.
7. Add apricots, together with their syrup, to the meat. Heat meat mixture and serve, garnished with potato strips.

[vkn]You Can Cook this dish. We are on a look out for a few taste-testers. Join us at the 'You Can Cook' for 'Feed a Hungry Child' campaign group cookbook project.

VCC: VCC Q4-2006: FAHC: FAHC-campaign