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A classic Parsi mutton curry featuring tender meat in a tangy, sweet, and spicy tomato-onion gravy. Topped with crispy potato straws (salli), this dish offers a delightful mix of textures and flavors, perfect for a special meal.
For 4 servings
Marinate the Mutton
Caramelize the Onions
Sear Mutton and Cook the Masala
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A classic Parsi mutton curry featuring tender meat in a tangy, sweet, and spicy tomato-onion gravy. Topped with crispy potato straws (salli), this dish offers a delightful mix of textures and flavors, perfect for a special meal.
This indian recipe takes 90 minutes to prepare and yields 4 servings. At 430.63 calories per serving with 37.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton
Finish the Curry
Garnish and Serve
Replace mutton with 500g of bone-in chicken thighs. Reduce the pressure cooking time to about 10-12 minutes (2-3 whistles).
Substitute mutton with 400g of paneer cubes or 1 can of young green jackfruit. If using paneer, add it during the final simmering stage. For jackfruit, pressure cook for about 15 minutes.
Add 2-3 slit green chilies along with the onions for an extra kick of heat.
This recipe is naturally nut-free. Ensure your garam masala blend does not contain nuts if you have a severe allergy.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
The use of spices like turmeric, ginger, and garlic adds more than just flavor. They contain compounds with natural anti-inflammatory and antioxidant properties that support overall health.
Salli Boti is a signature dish of Parsi cuisine. 'Salli' refers to crispy potato straws, and 'Boti' means chunks of meat, typically mutton. It's a sweet, sour, and mildly spicy curry, known for its unique combination of tender meat and crunchy topping.
Salli Boti is a rich and indulgent dish. While mutton provides excellent protein and iron, the dish is relatively high in fat and calories due to the ghee and fried potato topping. It's best enjoyed in moderation as part of a balanced diet.
One serving of Salli Boti (approximately 260g) contains around 450-550 calories, depending on the fat content of the mutton and the amount of ghee and salli used.
Yes, you can. Use a heavy-bottomed pot or Dutch oven. After searing the mutton and cooking the masala, add the water, bring it to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the mutton is tender. You may need to add more water during the cooking process.
Salli (potato straws) are available in many Indian grocery stores or online. To make them at home, julienne potatoes, wash them in cold water to remove starch, pat them completely dry, and deep-fry in batches until golden and crisp. Drain on paper towels and store in an airtight container.
Store the leftover curry in an airtight container in the refrigerator for up to 3 days. Do not store it with the salli on top. Reheat the curry gently on the stovetop or in the microwave. Add fresh, crispy salli just before serving the reheated portion.