|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 98g||36%|
|Dietary Fiber 12g||44%|
|Total Sugars 14g|
|Vitamin C 60mg||298%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. We 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 chapati, paratha, or naan.
For the Curry:
2 1/4 pounds goat meat, cut into 1 1/2- to 2-inch cubes (include a few bones for extra flavor)
1/4 cup vegetable, sunflower, or canola oil
3 medium onions, thinly sliced
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon ground turmeric
1 tablespoon red chili powder, or to taste
3 large tomatoes, finely chopped
Salt, to taste
1 tablespoon jaggery
1 tablespoon white vinegar
1/2 cup coriander leaves
For the Salli:
5 large potatoes, peeled and julienned
Vegetable, sunflower, or canola oil, for frying
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 to 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.
Serve Salli Boti as follows–put meat curry into a serving dish and garnish with the Salli. The dish is ready to eat! Serve with chapati, paratha, or naan.
Tip: To reduce cooking time for the meat, you could use a pressure cooker.