Parsi-style Sali Boti

To make Sali Boti for 4 to 5 people you will need the following ingredients:

• 2 lbs boneless mutton cut into small chunks
• 1 heaped tbsp ginger-garlic paste
• 1 heaped tbsp green chilli and jeera paste
• 1/2 cup yogurt
• 2 tbsp oil
• 4 large onions chopped very finely
• 4 tomatoes pureed in the grinder
• 1 ½ cups red pasta sauce
• 4 bay leaves
• 2 tsp each of turmeric, red chili and garam masala powders
• 2 tbsp vinegar
• lemon – if required for added sourness
• 2 tbsp sugar
• Salt to taste
• Finely chopped coriander as garnish
• ¾ cup fine sali (potato sticks)

Making Sali Boti is relatively easy, but does take 2 – 3 hours because the mutton
is at its best if slow cooked.

1. Marinate the de-boned mutton in some salt, ginger garlic and green chili pastes and the yogurt.
2. Cover the bowl with some cling wrap and let the meat marinate. The longer the marination period, the quicker the mutton will cook and the better it will taste so marinate overnight if you can.
3. In a sauce pan, heat the oil and add in the finely chopped onions. Fry the onions till they are golden pink in color.
4. Next add in the tomato puree and the pasta sauce.
5. Once you have achieved a nice thick gravy of the pasta sauce and the tomatoes, transfer to your VitaClay pot.
6. In your clay pot, add in the mutton pieces, all the masalas, vinegar, sugar and bay leaves. Give everything a good stir and cover your pot and cooker.
7. Set on “Slow” or “Soup” for 2 hours.
8. Once the masala’s have had time to cook after 1 hour or so, you can then adjust the flavor. If it’s not sour enough, squeezing in the juice of one lemon may be all the adjustments you will need to make.
9. Add sugar if some sweetness is preferred. Let it cook for the rest of hour or until mutton is tender.