Sali Boti is a popular Parsi (Indian-Persian) dish known for its rich and flavorful gravy combined with tender pieces of meat, typically lamb or mutton, and topped with crispy potato sticks (known as “sali”). The dish is characterized by its unique blend of spices and sweet-sour flavor profile. Here’s a detailed recipe for making Sali Boti:
Ingredients:
For the Marinade:
- 500g boneless lamb or mutton, cut into bite-sized pieces
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For the Gravy:
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons vegetable oil or ghee
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon sugar
- Salt to taste
- Fresh coriander leaves for garnish
For the Potato Sali:
- 2 large potatoes, peeled and cut into thin matchsticks
- Vegetable oil for frying
Instructions:
- Marinate the lamb or mutton pieces in yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well to coat the meat evenly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
- Heat oil in a large skillet or kadai over medium heat. Add the marinated meat and cook until it is browned on all sides. Remove the meat from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another couple of minutes until the raw aroma disappears.
- Add the chopped tomatoes to the skillet and cook until they are soft and mushy.
- Stir in the cumin seeds, coriander powder, garam masala, sugar, and salt. Cook for a few minutes until the spices are fragrant.
- Return the browned meat to the skillet and mix well with the onion-tomato-spice mixture. Add a little water if the gravy is too thick.
- Cover the skillet and simmer the Sali Boti on low heat for about 30-40 minutes or until the meat is tender and cooked through.
- While the meat is simmering, prepare the potato sali. Heat oil in a deep frying pan over medium heat. Fry the potato matchsticks in batches until they are golden brown and crispy. Remove them from the oil and drain on paper towels to remove excess oil.
- Once the meat is cooked and tender, transfer the Sali Boti to a serving dish. Top it with the crispy potato sali.
- Garnish with fresh coriander leaves and serve hot with steamed rice or Indian bread.
Enjoy the delicious flavors and textures of this classic Parsi dish!
