Jardaloo Sali Boti (Curried Lamb With Apricots And Almonds) Recipe

Name: Jardaloo Sali Boti (Curried Lamb With Apricots And Almonds)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs lamb shoulder, cut into 2 inch pieces excess fat trimmed; 1/4 cup cider vinegar; 1 tablespoon dark brown sugar, packed; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons fresh ground black pepper; 1 teaspoon fennel seed; 1 teaspoon ground cardamom; 1/8 teaspoon saffron thread, crushed; 1/4 teaspoon ground cloves; 1 teaspoon kosher salt; 2 tablespoons peanut oil; 2 large yellow onions, thinly sliced; 1 piece fresh ginger, peeled minced (2-inch piece); 3 medium garlic cloves, minced; 2/3 cup dried turkish apricot, packed; 1/2 cup almonds, sliced; 2 cups vegetable broth; 1/2 cup no-salt-added tomato sauce; 1 (9 ounce) can shoestring potatoes (Pik-Nik brand recommended)

Servings: persons

4 lbs lamb shoulder, cut into 2 inch pieces excess fat trimmed
1/4 cup cider vinegar
1 tablespoon dark brown sugar, packed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons fresh ground black pepper
1 teaspoon fennel seed
1 teaspoon ground cardamom
1/8 teaspoon saffron thread, crushed
1/4 teaspoon ground cloves
1 teaspoon kosher salt
2 tablespoons peanut oil
2 large yellow onions, thinly sliced
1 piece fresh ginger, peeled minced (2-inch piece)
3 medium garlic cloves, minced
2/3 cup dried turkish apricot, packed
1/2 cup almonds, sliced
2 cups vegetable broth
1/2 cup no-salt-added tomato sauce
1 (9 ounce) can shoestring potatoes (Pik-Nik brand recommended)

1
In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves and salt until the meat is thoroughly coated in the spices.
2
In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent (3 minutes).
3
Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, vegetable broth and tomato sauce.
4
Cover and cook on low until the meat is very tender (6-8 hours). If you left the bones with the meat, remove the meat with tongs and separate the meat from the bones, discarding the bones.
5
Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed.
6
Return the deboned meat to the sauce and season to taste with salt. Serve over shoestring potatoes for a traditional Parsi meal. You can also serve it over cooked brown rice, over couscous or steamed, stemmed spinach.

1677

kcal

Calories

109

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 lbs lamb shoulder, cut into 2 inch pieces excess fat trimmed, 1/4 cup cider vinegar, 1 tablespoon dark brown sugar, packed, 1 tablespoon ground coriander, and more.

Yes, Jardaloo Sali Boti (Curried Lamb With Apricots And Almonds) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jardaloo Sali Boti (Curried Lamb With Apricots And Almonds)

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