Preparation time : 20 minutes
Cooking time : 45 minutes
Serves : 6 members
Description
Getting to know the insights of a community, about their food and culture always excites me. I make sure to take note of any recipe that I feel can be tried at my home kitchen. Like wise this salli boti recipe of the Parsi community is one such that I took note of ages ago. Having my doubts about the salty and sweet combination in a dish as I am not a big fan of such a taste. But I loved the idea of adding crispy garnishing of deep fried potato sticks. Gosh, I have so much saliva in my mouth as I am typing this. I tried this recipe a few days back and as imagined it was way too good in taste that has converted me to my aversion of salt and sweet in one dish. The unique flavours of this dish did transport me to an era when food was not just a meal but recreating in exquisite detail. It’s not very often that I come across a dish that’s so superlative. This salli boti is the best dish to line the stomach’s of our loved ones which is an absolute winner.
Ingredients
Ingredients | Quantity |
|---|---|
| Mutton with bones | 1 kg |
| Dry red chillies | 4 |
| Cinnamon | 1/2 inch piece one |
| Cumin seeds | 2 and 1/2 teaspoons |
| Cardamom | 6 |
| Cloves | 8 |
| Ginger | 1 inch piece grated |
| Garlic | 4 flakes crushed |
| Dried Apricot's | 12 , seeds removed and chopped |
| Water | 500 milli litters |
| Oil | 5 tablespoons + to deep fry |
| Onion | 1 chopped |
| Tomato | 2 chopped |
| Vinegar | 2 tablespoons |
| Sugar | 25 grams |
| Potatoes | 3 peeled and cut to thin strips like match sticks and kept under a bowl of water |
| Salt | to taste |
Method
- Grind cumin seeds, cardamom, cinnamon, cloves and dry red chillies together to a smooth paste adding very little water.
- Marinate the mutton with the ground masala and half of the grated ginger and crushed garlic for one hour.
- Boil 500 milli litters of water and soak the dried apricots for half an hour. Then remove the seeds and chop the flesh alone.
- Heat oil in a pressure cooker. Add chopped onion and sauté to golden brown in colour. Add remaining ginger and garlic paste, sauté for two minutes until crisp.
- Top with the marinated meat, chopped tomatoes, salt, vinegar, and apricots. Sauté for five minutes until the colour of the meat changes. Add very little water and pressure cook to done.
- Add sugar and mix well. Taste and adjust seasoning. Remove from heat.
- Heat oil to deep fry the potato sticks. Strain the potato sticks from water. Remove all the moisture by placing them over a clean towel.
- Drop the potato sticks in batches and deep fry in medium heat until crisp and golden. Strain and sprinkle salt . Toss well . Do the same to the remaining potato sticks.
- Before serving, sprinkle the crisp potato sticks over the salli boti and serve hot as a side dish with any thing and every thing.
Notes
The same recipe can be done with chicken too.
