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Home Dish Salli Boti

Salli Boti

Name: How to cook Salli Boti - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Madhumita Bishnu

Salli Boti

#special Wishing our Parsi Chefs Happy Novroz ! Enjoy the festivity! Salli Boti or Potato julienned fry on slow cooked mutton is a ‘must’ dish for Parsi friends on Navroz day. The succulent mutton is a melt in mouth and can be enjoyed with Rice or Roti

Ingredient

Food ration :

2 people

Cooking time :

Preparation time-1.15mins, Cooking time-1hr

800 gm

mutton on bones

350 gm

chopped onions

1 Tbsp

ginger paste

1 Tbsp

garlic paste

1 tsp

Kashmiri Red chilli powder

1/2 tsp

turmeric powder

1/2 tsp

cumin powder

1/2 tsp

coriander powder

5 Tbsp

oil

1 tsp

lime juice

to taste

Salt

1 Tbsp

ghee

bay leaves

2-3

green cardamom

2-3

whole red chillies

3-4

cloves

1 inch

cinnamon stick

1 tsp

cumin seeds

1 cup

tomato purée

1 tsp

Red chilli powder

1/2 tsp

garam masala powder

2 Tbsp

malt vinegar

1 tsp

jaggery

150 ml

hot water

large potato

2 Tbsp

cornflour

6-7 Tbsp

oil to deep fry

Cooking instructions

* Step 1

The mutton has to be of very good quality as the taste of the dish completely depends on the quality of meat and the time spent on slow cooking

* Step 2

In a bowl add the washed mutton and marinate with lime juice, 1 Tbsp ginger paste, 1 Tbsp garlic paste, turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, 2 Tbsp oil, salt. Marinate the mutton for 1 hour

* Step 3

For first part mutton cooking - In a handi heat 5 Tbsp oil, add ghee, add bay leaves, cinnamon stick, green cardamoms, cumin seeds, cloves, whole red chillies, and add the chopped onions. Cook on hihj flame for 2 mins to get the onion softened and then add the marinated mutton. Stir and on low flame cook for 15 mins

* Step 4

For second part mutton cooking- When the juices have mixed well, add 1 Tbsp ginger paste, 1 Tbsp garlic paste, stir well and cover and cook on low flame for 15 mins

* Step 5

Once the mutton has been mixed well, add the tomato purée and mix well. Cook on low flame covered for 20 mins

* Step 6

For the third part mutton cooking - The oil would have surfaced now and the colour of the gravy have changed a little. Add coriander powder, cumin powder, garam masala powder, red chilli powder and stir well. Mix well. Cover and slow cook for 5 mins but do stir in between

* Step 7

The mutton is almost done and hot water to be added. Stir and add malt vinegar, jaggery and cover and cook on low flame for 15 mins. Set aside as mutton is done