Make Jardalu ma marghi at home

Make Jardalu ma marghi at home

The Hindi/Urdu word zardalu means "yellow plum." This little dried fruit is regal in taste. The word "Marghi" means "Chicken". You can substitute lamb or mutton for chicken, just cook a little more.

Serves 6
1 1/2 to 2 cups jardalus (Apricots can be substituted, but will taste different)
1/2 to 3/4 cup granulated sugar
6 to 8 chicken thighs or medium-sized lamb kebabs or mutton pieces
2 tsp ginger-garlic paste,
2-3 tbsp oil
3 dried red chilles,
1/2 tsp cumin seeds
Two 2-inch cinnamon sticks,
5 cloves,
3 cardamoms,
Salt
1 large onion, very thinly sliced
1/4 cup Madeira (Malmsey) or cream sherry or worcestershire sauce
Rinse jardalus. Combine sugar with 1 1/2 cups hot water and stir to dissolve. Pour this over the jardalus and add enough water so that it stands a couple of inches above jardalus. Stir to combine. Let the jardalus soak for a few hours or overnight.
Put the jardalus and their liquid in a saucepan and bring to a boil. Lower the heat and cook the jardalus, uncovered, until they darken and plump up. Some people just soak the jardalus, but I think they need cooking to release their full flavour. Do not pit them.
Sear the chicken in a heavy skillet over high heat until the thighs are browned and have rendered their excess fat. Coat them with the paste and set aside at least 30 minutes.
Heat the oil in the same skillet. Add chilles, cumin, cinnamon, cloves, and cardamom and sizzle until the aroma rises and the chilles look toasted. Add the onion and cook, stirring occasionally, until it softens. Add the chicken. Combine well with the onion and spices. Add enough water and jardalu poaching liquid to cover. Add salt to taste. Bring to a boil; reduce the heat, cover, and simmer until the chicken is tender, about 30 mins. Check for salt and sugar. Finish with Madeira.
Add the jardalus only when you're ready to serve so they don't break up before you present the dish. Pit them and remove the kernels, if you like.