Beef with Apricots (Sali Boti) Recipe



Beef with Apricots (Sali Boti) Recipes

Ingredients :

8 dried apricots

water, to cover

4 tbsp vegetable oil

5cm piece of cinnamon stick

4 whole cloves

3 small whole cardamom pods

2 medium onions, chopped

2 tbsp chopped ginger

1 tbsp chopped garlic

2 tsp red chili powder

1 tsp ground turmeric

1 tbsp ground cumin

2 tsp ground coriander

2 medium tomatoes, chopped

500g lean beef, cut into 1cm cubes

salt, to taste

2 tbsp vinegar or tamarind water

1 tbsp palm or brown sugar

2 tbsp chopped coriander (cilantro) leaves

60g potato straw (shoestring potatoes)

Method :

Place the apricots in a bowl. Add just enough water to cover. Set aside at room temperature. Heat the vegetable oil in a saucepan over a medium heat. Add the cinnamon, cloves adn cardamom. Sauté for 1 minute. Add the onion and sauté until the onion is golden brown. Reduce the heat and add the ginger and garlic. Sauté for 1-2 minutes. Add the chili powder, ground turmeric, ground cumin and ground coriander. Sauté for 1 minute before adding the tomatoes. Cook, stirring, for 4-5 minutes. Add the beef and salt. Cook, stirring continuously for 5-10 minutes.

Cover the pan with a lid and simmer for 15-20 minutes, until the beef is nearly done. Drain the apricots of any excess water and add to the meat with the vinegar or tamarind water. Stir through then add the sugar. Simmer for 3-4 minutes. Check the seasoning and add salt if necessary. Stir in the coriander leaves. Serve immediately, garnished with the potato straws.

Potato straw - These can be bought in packets from the supermarket. However, if you prefer to make your own, peel and cut 2 medium potatoes into matchstick size julienne. Pat dry and deep fry until golden brown and crisp. Drain on paper towels (absorbent kitchen paper).

A dish from the Parsee community in India. The Parsees fled Persia about 2000 years ago to escape religious persecution. Their cuisine is a unique blend of Gujerati and Persian influences, evidenced by the extensive use of dried fruits and the balance of sweet and sour tastes in their dishes.

Serves 4 - 6


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