Salli Boti
: Succulent Persian Lamb Stew with Crispy Potato Straws

Name: ~Salli Boti~: Succulent Persian Lamb Stew with Crispy Potato Straws
Total time: 90 min
Yield: 1
Ingredients: 800 g Boneless Mutton; 2 large Onions; 2 large Tomatoes; 2 tbsp Ginger Paste; 2 tbsp Garlic Paste; 4 Green Chillies; 100 mL Curd (Yoghurt); 2 tbsp Coriander Powder; 1 tbsp Cumin Powder; 1 tsp Turmeric Powder; 2 tbsp Red Chilli Powder; 1 tbsp Garam Masala Powder; 2 Bay Leaves; 4 Cloves; 8 Black Peppercorns; 1 tsp Sugar; 1 tbsp Malt Vinegar; 4 tbsp Oil; To taste Salt; 200 mL Water; A few sprigs Coriander Leaves

90 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Non Veg

Diet

Salli Boti, a beloved Persian specialty, features fork-tender mutton in a richly spiced tomato-based gravy, topped with a generous heap of crispy potato straws (salli). The mutton, slow-cooked with aromatic ginger, garlic, and a medley of spices until it's meltingly soft, is complemented perfectly by the crunchy, golden salli, offering a delightful taste of global recipes that highlight the richness of Persian cuisine. If you're curious about how to make Salli Boti at home, this recipe is just for you!

Ingredients

UNITSIngredients

800 gBoneless Mutton

2 largeOnions

2 largeTomatoes

2 tbspGinger Paste

2 tbspGarlic Paste

4Green Chillies

100 mLCurd (Yoghurt)

2 tbspCoriander Powder

1 tbspCumin Powder

1 tspTurmeric Powder

2 tbspRed Chilli Powder

1 tbspGaram Masala Powder

2Bay Leaves

4Cloves

8Black Peppercorns

1 tspSugar

1 tbspMalt Vinegar

4 tbspOil

To tasteSalt

200 mLWater

A few sprigsCoriander Leaves

Follow
Directions

Description - Step 1

Prepare the Salli

Using a sharp knife or a mandoline, cut the peeled potatoes into very fine matchstick-sized strips. Soak them in ice-cold water for 15-20 minutes to remove excess starch. Drain well and pat dry thoroughly with a kitchen towel. Heat oil in a kadai or wok, and deep-fry the potato strips in batches until golden and crisp. Drain on paper towels and set aside.