Parsi Salli Boti

Name: Parsi Salli Boti
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Cuisine: Indian
Ingredients: 800 g Mutton (800 grams Mutton); 2 pieces Yellow Onion (2 Onions finely chopped); 2 pieces Roma Tomato (2 Tomatoes pureed); 2 tbsp Garlic Paste (2 tablespoons Garlic paste); 2 tbsp Bottled Ginger (2 tablespoons Ginger paste); 4 pieces Green Chili (4 Green Chillies (adjustable)); ½ cup Yogurt (1/2 cup Curd (Dahi / Yogurt)); 2 tbsp Ground coriander (2 tablespoons Coriander Powder (Dhania)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 2 tbsp Red Chili Powder (2 tablespoons Red Chilli powder); 2 pieces Bay Leaves (2 Bay leaf (tej patta)); 0 pieces Table Salt (Salt as required); 0 pieces Vegetable Oil (Oil as required); 4 tsp Black Pepper (4 Black pepper powder); 4 pieces Cloves (4 Cloves (Laung)); 3 pieces Cardamom (3 Cardamom (Elaichi) Pods/Seeds); ½ piece Cinnamon Stick (1/2 inch Cinnamon Stick (Dalchini)); ½ tsp Mace (1/2 teaspoon Mace (Javitri)); ½ tsp Ajwain (1/2 teaspoon Ajwain (Carom seeds)); 2 sprig Cilantro (2 sprig Coriander (Dhania) Leaves chopped); 1 cup White Potatoes (1 cup Potato (Aloo) fries)

A rich Parsi mutton curry slow-cooked with a blend of aromatic spices, yogurt, and tomatoes, finished with crispy potato fries.

70 minIndian

Servings4

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Ingredients

For 4 servings

Mutton800 g · 800 grams Mutton
Yellow Onion2 pieces · 2 Onions finely chopped
Roma Tomato2 pieces · 2 Tomatoes pureed
Garlic Paste2 tbsp · 2 tablespoons Garlic paste
Bottled Ginger2 tbsp · 2 tablespoons Ginger paste
Green Chili4 pieces · 4 Green Chillies (adjustable)
Yogurt½ cup · 1/2 cup Curd (Dahi / Yogurt)
Ground coriander2 tbsp · 2 tablespoons Coriander Powder (Dhania)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Red Chili Powder2 tbsp · 2 tablespoons Red Chilli powder
Bay Leaves2 pieces · 2 Bay leaf (tej patta)
Table Salt0 pieces · Salt as required
Vegetable Oil0 pieces · Oil as required
Black Pepper4 tsp · 4 Black pepper powder
Cloves4 pieces · 4 Cloves (Laung)
Cardamom3 pieces · 3 Cardamom (Elaichi) Pods/Seeds
Cinnamon Stick½ piece · 1/2 inch Cinnamon Stick (Dalchini)
Mace½ tsp · 1/2 teaspoon Mace (Javitri)
Ajwain½ tsp · 1/2 teaspoon Ajwain (Carom seeds)
Cilantro2 sprig · 2 sprig Coriander (Dhania) Leaves chopped
White Potatoes1 cup · 1 cup Potato (Aloo) fries

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Steps

1Wash mutton pieces nicely under running water, strain and keep aside in a mixing bowl.
2Add yogurt/curd along with ginger garlic paste, coriander powder, red chilli powder and turmeric. Season with salt and mix well.
3Add the curd mix to the mutton pieces and mix well such that everything incorporates well.
4Cover the marinade with a cling wrap and keep the bowl in the refrigerator for around 30 to 40 minutes.
5Heat oil in a thick bottomed pan or wok and add bay leaf. Now add chopped onions and saute till they are golden in colour.
6Add in the chopped tomatoes and mix well. Cook till the tomatoes soften and turn mushy.
7Take the mutton marinade and add in to the wok and ground spice mix. Stir well and fry till the texture becomes a little watery.
8Adjust salt if needed and also add more oil if required.
9Close the lid and allow the mutton to cook in medium to low flames till it softens. This might take an hour or so.
10Once the mutton is cooked, turn the flames high and fry nicely till oil starts leaving the sides.
11Adjust the consistency of the gravy to semi liquid and give a boil again.
12Turn off the heat and garnish with plenty of potato fries and coriander. Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner.