Salli Boti is a delicious, famous and well-loved Parsi (western Indian) dish. It gets its name from Salli (meaning sticks) for the potato sticks in it and Boti which means chunks of meat. I suggest making Salli Boti ahead of time as it tastes even better the day after it is made! Serve with a green salad and hot, fresh Chapatis, Parathas or Naans.
- For the Curry:
- 1 kg goat meat, cut into 1.5" to 2" cubes (include a few bones for extra flavor)
- 4 tbsps. vegetable/sunflower/canola cooking oil (to cook the meat)
- 4 small or 3 medium-sized onions (sliced very finely)
- 1 tbsp. ginger paste/finely minced fresh ginger
- 1 tbsp. garlic paste/finely minced fresh garlic
- 1 tbsp. turmeric powder
- 1 tbsp. red chilli powder (reduce if you want curry to be milder)
- 3 large tomatoes chopped fine
- Salt to taste
- 1 tbsp. jaggery/gur
- 1 tbsp white vinegar
- Garnish: 1/2 cup finely chopped coriander leaves
- For the Salli:
- 5 large potatoes (peeled and cut into matchsticks or julienned)
- 3 to 4 cups vegetable/sunflower/canola cooking oil for deep frying the potato sticks
Heat a deep, heavy heavy-bottomed pot on medium heat. When hot, add the cooking oil to the pan and heat. When hot, add the onions and fry until they begin to turn pale golden in color.
Now add the ginger and garlic pastes and the meat and fry until the meat begins to brown.
Now add the turmeric powder and red chilli powder and stir well. Continue to fry until the oil begins to separate from the meat. This could take up to 10 minutes and indicates that the spices are well cooked through.
Now add the tomatoes and salt to taste. Add a cup of hot water and stir to mix well. Cover and cook until the meat is very tender.
While the meat is cooking, is the perfect time to prepare the Salli. Heat the oil for deep frying on low to medium heat. This ensures that when you deep fry the previously prepared potato juliennes, they cook fully and turn out crispy. When you fry them, the potato sticks should be a pale golden color when done. Drain on paper towels and keep aside for later.
When the meat is cooked, add the jaggery and vinegar to the curry and stir to mix well. Cook for another 2-3 minutes. The dish must be fairly thick and very little gravy when it is done.
When cooked, remove the remove the pan from the heat and stir in the chopped fresh coriander leaves.
Tip: To reduce cooking time for the meat, you could use a pressure cooker.