Allergens in Sali Boti: none of the ten listed below.
Ingredients
Quantities for 4.
- 600g, boneless leg, cut into 3cm cubes Mutton
- 3 medium, finely sliced Onion
- 4 medium, puréed Tomato
- 4cm piece Ginger
- 8 cloves Garlic
- 2, slit Green Chilli
- 2 tsp Kashmiri Chillifor colour without heat
- 1 tsp Chilli Powder
- 3/4 tsp Turmeric
- 1.5 tbsp Coriander Powder
- 2 tsp Cumin Powder
- 1 tsp Garam Masala
- 2 tbsp Vinegar
- 2 tbsp, grated Jaggery
- 8, halved and soaked Dried Apricotmakes it jardaloo ma boti; leave out for plain sali botioptional
- 3 large, for the sali Potato
- 4 tbsp, plus 500ml for frying the sali Neutral Oil
- 1/4 cup, chopped Coriander Leavesoptional
- to taste Salt
- 400ml Water
Cookware
stovetop, pressure cooker, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the mutton with the ginger-garlic paste, turmeric, 1 tbsp vinegar and 1 tsp salt for at least 1 hour, or overnight in the fridge.
- Soak the dried apricots in warm water for 30 minutes so they plump rather than draw moisture from the gravy.
- Cut the potato straws and soak them in cold water at least 20 minutes to rinse off the starch.
Method
- Pound the ginger and garlic to a smooth paste and use half for the marinade, keeping half for the pan.
- Heat 4 tbsp oil and fry the sliced onion over medium heat for 15 minutes until evenly deep brown.This is where the gravy gets its body and colour. Brown, not black. Pull it off the moment it smells nutty.
- Add the reserved ginger-garlic paste and green chilli and fry 2 minutes.
- Stir in the kashmiri chilli, chilli powder, coriander powder and cumin powder and fry 1 minute until the oil takes on colour.
- Tip in the tomato purée and cook 12 minutes until the oil separates and pools at the edges.Do not shortcut this. Raw tomato makes the gravy taste thin and sharp.
- Add the marinated mutton and sear 6 minutes, stirring, until every cube is coated and no pink shows.
- Pour in 400ml water, cover, and simmer 45 minutes, or pressure cook 4 whistles, until the mutton is tender.
- Stir in the jaggery, remaining vinegar, garam masala, soaked apricots and salt and simmer uncovered 10 minutes.The finish should be clearly sweet and clearly sour. Adjust jaggery and vinegar together, not one alone.
- Drain and dry the potato straws thoroughly, then fry in 500ml hot oil in two batches for 3 minutes each until pale gold and crisp.Wet straws will spit and go limp. Blot them dry on a cloth first.
- Drain the sali on paper, salt lightly, and pile over the mutton just before serving.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
The gravy keeps 3 days refrigerated and improves on day two. Store the sali separately in an airtight tin for up to a week and never refrigerate them, or they go soft.
Nutrition Good estimate
One serving of Sali Boti (613 g) is about 550 calories, or 90 calories per 100 g.
High protein: 37 g a serving, 27% of the calories
| Per serving613 g | Per 100 g | |
|---|---|---|
| Calories | 550 kcal | 90 kcal |
| Protein | 37.2 g | 6 g |
| Carbohydrate | 52.6 g | 9 g |
| of which sugars | 19.4 g | 3 g |
| Fibre | 8.2 g | 1 g |
| Fat | 22.4 g | 4 g |
| of which saturated | 3.1 g | 0 g |
| of which unsaturated | 17.6 g | 3 g |
Nearest database match used for garam masala, jaggery, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.