| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 kg mutton small curry cuts
- 2-3 tbsp ghee or oil
- 4 Tomatoes chopped
- 4-5 onions finely chopped
- 3-4 green chillies chopped
- Coriander leaves handful
- ½ tsp chilli powder
- ½ tsp turmeric powder
- 1 tsp ginger garlic paste
- 2 cups water
- 1½ tbsp Vinegar
- 1½ tbsp ½jaggery
- salt as needed
- 6-7 potatoes chopped into thin strips
- oil as needed
Ingredients
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Instructions
- In a deep-pan, heat ghee or oil and sauté onions until golden. Add the powdered spices, ginger-garlic paste and stir for about a minute.
- Add the mutton chunks and cook until it turns slight brown. Then add chopped green chillies, tomatoes, water and salt. Stir well and bring it to a boil. Reduce the heat to low flame and cook for 30-40 minutes more. Add jaggery, vinegar and cook for another 5-6 minutes. Turn the flame off and keep it aside.
- Soak the chopped potatoes in cold water with salt for about 3-5 minutes. Drain the water and dry the potato strips. Then deep fry them in hot oil until crisp and golden brown. Remove the excess oil from potatoes.
- Garnish with fresh finely chopped coriander leaves and serve hot with sali (deep-fried potato straws) and chapatti or bread.
Recipe Notes
Recipe Tip
For saving time, you can also grate or shred the potatoes in thin strips and put them in cold salted water until you finish grating all the potatoes. Once done, you can squeeze out the water and deep fry them.
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Frequently Asked Questions Can I use sugar instead of jaggery?
Yes. However, to achieve the authentic Parsi Sali Boti taste, we recommend using jaggery.
How much time does lamb Sali Boti take for cooking?
If you’re using lamb shoulders for Sali Boti then the cooking time will be approximately 45-50 minutes until the meat becomes tender.