Sali Boti
Tender boneless mutton pieces slow-cooked in a thick, caramelised onion gravy sharpened with vinegar and sweetened with sugar and dried Irani apricots (jardalu), then piled at serving with a generous mound of sali — crisp, fine potato straws fried until golden. The contrast between the rich, tangy apricot-meat gravy and the crunchy potato straws on top is the dish's defining characteristic; a ritual Sunday preparation in Parsi homes across Mumbai. The sweet-sour profile reflects the Persian heritage of dried fruit in savoury meat cookery.
Cuisines
Parsi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 60 min
Total: 75 min
2-3 servings
Ingredients
| 500 grams | boneless lamb, cut into cubes |
| 2 tablespoons | oil |
| 2 | onions, finely chopped |
| 1 | tomato, chopped |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 tablespoon | vinegar |
| 1 tablespoon | jaggery |
| 1 cup | water |
| — | salt to taste |
| 100 grams | sali (fried potato sticks) |
Instructions
- 1 Heat oil in a pan and sauté the onions until golden brown.
- 2 Add ginger-garlic paste and sauté for another minute.
- 3 Add the chopped tomato and cook until soft.
- 4 Mix in the turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
- 5 Add the lamb cubes and cook until they are browned on all sides.
- 6 Pour in the vinegar and jaggery, stirring well.
- 7 Add water, cover the pan, and let it simmer until the lamb is tender and the gravy thickens.
- 8 Stir in the garam masala and cook for another 2-3 minutes.
- 9 Serve hot, garnished with sali on top.
Tips
For best results, marinate the lamb with the spices for a few hours before cooking.