Sali Boti | How to make Sali Boti

By Parinaaz Marolia  |  17th Nov 2015  |  
4.0 from 1 review Rate It!
  • Sali Boti, How to make Sali Boti
  • Prep Time

    0

    mins
  • Cook Time

    90

    mins
  • Serves

    8

    People

54

1





About Sali Boti

Lamb in a sweet and tangy tomato gravy with fried potato sticks

Sali Boti is an authentic dish which is perfect to serve on all occasions. The Sali Boti is delicious and has an amazing aroma. Sali Boti by Parinaaz Marolia will help you to prepare the perfect Sali Boti in your kitchen at home. Sali Boti needs few minutes for the preparation and 90 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Sali Boti. This makes it easy to learn how to make the delicious Sali Boti. In case you have any questions on how to make the Sali Boti you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Parinaaz Marolia. Sali Boti will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Sali Boti

Ingredients to make Sali Boti

  • 1 shoulder of lamb (appx 600 gms) cut into 2 inch cubes
  • 400 gms plain yogurt
  • 5 medium red onions
  • 3 large ripe tomatoes
  • 1 tsp (heaped) red chilly and cumin paste
  • 1 1/2 tsp (heaped) ginger garlic paste
  • 1 tsp red chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 2 bay leaves
  • 50 gms dried apricots (optional)
  • 2 tbsp red sugarcane vinegar
  • 2 tbsp jaggery
  • Salt to taste.
  • Cilantro leaves to garnish.
  • Potatoes - few (for Sali)
  • Oil for frying (for Sali)

How to make Sali Boti

  1. Wash the lamb and marinate (refrigerated) over night in yogurt, red chilly cumin paste and ginger garlic paste.
  2. The next day, heat oil in a pressure pan, add in the bay leaves, add in finely chopped onions and fry till deep golden in colour, add chilly powder and turmeric powder, saute till the spices loose their raw smell.
  3. Add in finely chopped tomatoes and cook for another 2 to 3 minutes.
  4. Once the tomatoes are cooked, add in the vinegar and jaggery. Cook for another 1 minute.
  5. Add in all of the marinated lamb along with the marinade, apricots if using and salt to taste.
  6. Cook on a low flame with the weight on, for one hour. Turn off the gas after an hour. Once the pressure pan is cool, open the lid and add in the garam masala powder, stir and boil for a few minutes to evaporate excess water.
  7. Garnish with fresh cilantro leaves and serve with chapattis (Indian flat breads) or pao (dinner rolls) topped with a generous helping of Salli! Enjoy!
  8. To make you own Sali:
  9. Thinly slice a potato into sticks (alternatively use a large eyed grater), soak up all the moisture using a paper towel and then deep fry it until the sticks are golden brown.

My Tip:

Feel free to use regular granulated sugar in place of the jaggery and regular white vinegar in place of the red sugar can vinegar. In case you cannot lay your hands on garam masala powder, fry in 4-5 black peppercorns, 1/2 cinnamon stick, 2-3 cloves, 2-3 green whole cardamoms, 1 piece mace and 1 piece star anise, along with the bay leaves. Red chilli and cumin paste can be prepared by soaking in 3 red chilles along with 1/2 tsp cumin seeds in warm water and then making in a thick paste in the blender. Use any chips of choice in place of Sali.

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Ruchira Hoon2 years ago

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