Sali Boti (Parsi Meat Dish) Recipe

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Sali Boti (Parsi Meat Dish)
How to make Sali Boti (Parsi Meat Dish)
  • Chef: Salman Osais
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Sali Boti Recipe: A Parsi mutton curry with prominent flavours of tomatoes, onions, jaggery and vinegar. It is finished with fried potato sticks. Sali Boti is a great option to cook for a dinner party and relish with friends and family.

Ingredients of Sali Boti (Parsi Meat Dish)

  • For boti:
  • 1 Kg Mutton (wash and cut into very small cubes)
  • 2-3 Tbsp Ghee or oil
  • 4 Tomatoes, chopped
  • 4-5 Onions, finely chopped
  • 3-4 Green chillies, chopped
  • Coriander leaves
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Ginger-garlic paste
  • 2 Cups Water
  • 1 1/2 Tbsp Vinegar
  • 1 1/2 Tbsp Jaggery
  • To taste Salt
  • For sali:
  • 6-7 Potatoes
  • For frying Oil

How to Make Sali Boti (Parsi Meat Dish)

  • 1.Fry the chopped onions in hot ghee or oil till golden. Add the masala powders, ginger-garlic paste and stir for a minute.
  • 2.Then add the mutton cubes and cook till the meat gets a slight brown colour. Add chopped green chillies and tomatoes, water and salt (as per your requirement).
  • 3.Stir and mix well and bring it to a boil. Let it cook further for 30-40 minutes on low flame.
  • 4.Add the jaggery and vinegar and cook for a further 5-6 minutes.
  • 5.Remove from fire and garnish with fresh finely chopped coriander leaves.
  • 6.Serve hot with Sali and chapatti or bread.
  • 7.To make Sali, cut potatoes into very thin straws.
  • 8.Soak them in cold salt water for a few minutes.
  • 9.Drain of water and dry the straws. Deep fry the straws in very hot (boiling) ghee or oil, till golden brown and crisp.
  • 10.Remove excess oil from potato straws and serve hot with the Boti.
Key Ingredients: Mutton (wash and cut into very small cubes), Ghee or oil, Tomatoes, Onions, Green chillies, Coriander leaves, Chilli powder, Turmeric powder, Ginger-garlic paste, Water, Vinegar, Jaggery, Salt, Potatoes, Oil