Parsi lamb stew
This week our food columnist Mallika Basu settles into autumn with a Parsi lamb stew also known as Jardaloo ma Gosht.
Sweet, sour and with just a hint of chilli this lamb in apricot stew is the perfect shoulder season stew. Jardaloo ma Gosht is traditionally Parsi, the community of Zoroastrians who left Persia over a thousand years ago and settled in the West of India. They brought with them a unique cuisine that combines sweet and sour, stewing meat in fruit and vinegar to a delectable end.