Authentic Parsi Salli Boti with Warm Parsi Brun Maska
Tender pieces of mutton simmered in a tangy, slightly sweet tomato gravy, topped with crispy potato matchsticks. This beloved Parsi delicacy offers a delightful contrast of textures and rich, aromatic flavors.
70min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add the whole spices until they sizzle.
2
Add the sliced onions and sauté until golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add the mutton pieces and sear them well on medium-high heat until lightly browned.
5
Mix in the turmeric powder, red chili powder, coriander powder, and cumin powder, stirring continuously for two minutes.
6
Pour in the tomato puree and season with salt, cooking until the oil begins to separate from the masala.
7
Add a cup of water, cover the pan, and simmer on low heat until the mutton is tender and cooked through.
8
Stir in the grated jaggery and vinegar to achieve a balanced sweet and tangy flavor profile.
9
Simmer uncovered for another five minutes until the gravy thickens into a rich coating consistency.
10
Garnish with freshly chopped coriander leaves and generously heap the crispy potato salli on top right before serving with warm Parsi brun maska.
Ingredients
500 grams boneless mutton, cut into bite-sized pieces
2 large onions, finely sliced
3 ripe tomatoes, pureed
2 tablespoons ginger-garlic paste
1 tablespoon red chili powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin powder
2 tablespoons jaggery, grated
3 tablespoons malt vinegar or tamarind extract
3 tablespoons ghee or oil
Whole spices (2 green cardamoms, 1 cinnamon stick, 3 cloves)
2 cups potato salli (crispy potato matchsticks)
Fresh coriander leaves for garnishing
Salt to taste
Warm Parsi Brun Maska to serve alongside
*This AI-generated recipe may contain inaccuracies.