Jardaloo Boti (roughly translated as lamb cooked with apricots) originated in Mumbai on the western coast of India. It is a traditional spicy dish with lamb that sings beautifully with the sweetness of apricots and the tartness that is added by tomatoes.
This recipe is my interpretation of the Indian curry dish with ingredients that are easy to come by. It is a satisfying plate of food with vibrant colours that is easy to prepare.
700 g lamb (I used chops)
1 can apricot halves (or dried apricots)
1 onion, chopped
1 teaspoon garlic
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1 teaspoon cumin
1 tablespoon garam masala
4 tomatoes, chopped
2 teaspoons brown sugar
- Saute the onions and garlic in a splash of olive oil. Add the ginger and cinnamon and fry for about 1 minute.
- Brown the lamb with the onions and add the cayenne pepper, cumin and garam masala. Fry for another 5 minutes.
- Add the tomatoes, apricots and brown sugar and cook on a very low heat for about an hour.
- Serve with basmati rice or naan.