Sali Boti. Yet another traditional Parsi Dish. Slow cooked mutton in gravy topped with crispy potato straws (sali). Best enjoyed with fresh homemade chappatis !!
Congratulations to our member Shikha Sepai
1 kg mutton
1 tablespoon ginger-garlic paste
1 tablespoon green chilli, garlic and jeera paste
1/2 cup yogurt
4 tablespoons oil
3 large onions chopped very finely
5 chopped tomatoes or 3 tbsp puree
4 dried red chillies.
4 bay leaves
1 teaspoon turmeric powder
2 teaspoons red chilli powder
3 teaspoons MDH Meat Masala or Garam Masala
Many people add jaggery and vinegar to make it sweet & Sour dish but I don’t ..if you want you can add 2 tbsp jaggery and 2 tbsp vinegar.
Salt to taste
FOR GARNISH AND SERVING
Finely chopped cilantro
150 gm fine sali (aloo sev or laccha) (potato sticks)
Freshly made roti’s (chapatti)
Marinate the mutton in the above ingredients listed for Marinate.Marinate for at least 2 – 3 hours, overnight marination is preferred.
In a pan that can be covered or cooker heat the oil and add in the finely chopped onions.
Fry the onions till they are brown.
Add in all the spices and mix well for 2 – 3 minutes.
Add in the tomatoes. Let the tomotoes cook and gravy become thick then add in the mutton pieces, (jaggery optional) and salt.
Add 1/2 cup water
Cover your pan so that the meat can start slow cooking on a low-medium flame.
Stir after every 20 minutes or so.
Cook on medium low flame for around an hour or so. Alternatively you can put it in a pressure cooker and cook for 30 minutes with pressure.
Open the pan/cooker and make sure meat is cooked and tender and if not keep cooking. The gravy has to be thick.
When your meat is completely tender, add in the vinegar(optional) and cook for a final few minutes.The vinegar might make it too sour,
so only add vinegar if you are planning to add jaggery
Garnish with finely chopped coriander.
Serve hot with salli on top and fresh roti’s on the side.