Authentic Parsi Salli Boti with Warm Buttered Pao
A classic Parsi wedding delicacy featuring tender mutton chunks slow-cooked in a tangy, sweet-spiced tomato gravy. Crowned with a generous heap of crispy potato matchsticks, it offers a delightful contrast of textures and flavors.
85min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat oil or ghee in a heavy-bottomed pot and sauté the sliced onions until golden brown.
2
Add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
3
Add red chili powder, turmeric powder, and cumin-coriander powder, stirring quickly with a splash of water to prevent burning.
4
Add the mutton pieces and sear them well on medium-high heat until nicely browned from all sides.
5
Pour in the tomato puree, salt, and enough water to cook the meat. Cover and simmer on low heat until the mutton is tender and succulent.
6
Stir in the jaggery and vinegar to achieve the signature sweet and sour Parsi balance of flavors, simmering for another 5 minutes.
7
Garnish the rich mutton gravy with a thick, generous layer of crispy potato salli right before serving.
8
Serve piping hot alongside warm, buttered soft pao.
Ingredients
500g mutton shoulder, cut into bite-sized pieces
2 large onions, finely sliced
3 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp cumin-coriander powder
2 tbsp jaggery or brown sugar
2 tbsp vinegar or apricot juice
3 tbsp cooking oil or ghee
Salt to taste
2 cups store-bought or homemade potato salli (matchstick fries)
Fresh coriander leaves for garnish
Warm buttered pao for serving
*This AI-generated recipe may contain inaccuracies.