Sali Boti | How to make Sali Boti

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ByParinaaz Marolia
Created on 17th Nov 2015
  • Sali Boti, How to make Sali Boti
  • Sali Boti | How to make Sali Boti (14 likes)

  • 1 review
    Rate It!
  • By Parinaaz Marolia
    Created on 17th Nov 2015

About Sali Boti

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

Sali Boti is a delicious and yummilicious dish which is one of the popular dish of Parsee. Sali Boti is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Sali Boti is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 90 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Sali Boti. It is an amazing dish which is perfectly appropriate for any occasion. Sali Boti is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Sali Boti is an art and while preparing this dish you can feel the aroma of this delicious Sali Boti. Surprise your family and friends by preparing this hotel style Sali Boti at your home.

  • Prep Time0mins
  • Cook Time90mins
  • Serves8People
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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