Parsi Jerdaloo Ma Gosh (Lamb or Goat with dried apricots)

[percyn]

Parsi Jerdaloo Ma Gosh (Lamb or Goat with dried apricots)

Serves 4 as Main Dish.

A Parsi favorite adapted from Bapsi Nariman

• 1 lb lamb or goat cut into 1" cubes
  
• 250 g dried apricots soaked in water for few hours (or overnight)
  
• 2 large yellow onions
  
• 1 inch ginger
  
• 6 cloves garlic
  
• 1/2 tsp cumin seeds
  
• 6 red dried chilies
  
• 1/2 tsp turmeric powder
  
• 2 large potatoes peeled and quartered
  
• oil
  
• salt
  

Heat 4tbsp oil to fry onions until golden brown.

Grind ginger, garlic, cumin, chilies and turmeric into paste and add to the onions, saute for 2-3 minutes.

Add meat, salt and sautee until dry. Add 4 cups water and bring to a boil, stirring occasionally. Cover pan and simmer 30 min until water is reduced by half.

In another pan, boil quartered potatoes in salted water for 2-3 minutes. Remove, dry well and fry then until golden.

Drain apricots and add along with fried potatoes to the half cooked meat. Simmer for approx another 30 minutes until meat is tender.

( RG2164 )