Name: Sali Boti recipe by Parinaaz Marolia at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 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)

Ingredients Serving: 8

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)

Instructions

Wash the lamb and marinate (refrigerated) over night in yogurt, red chilly cumin paste and ginger garlic paste.
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.
Add in finely chopped tomatoes and cook for another 2 to 3 minutes.
Once the tomatoes are cooked, add in the vinegar and jaggery. Cook for another 1 minute.
Add in all of the marinated lamb along with the marinade, apricots if using and salt to taste.
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.
Garnish with fresh cilantro leaves and serve with chapattis (Indian flat breads) or pao (dinner rolls) topped with a generous helping of Salli! Enjoy!
To make you own Sali:
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.

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