SALI BOTI

How to prepare Parsi mutton.

SALI BOTI

Fry a goodly amount of chopped onion in plenty of oil, add ginger and garlic when it starts to turn golden. Drain off the excess oil, keep frying the onion garlic ginger. Add red chili powder, then turmeric. Chopped chilies shortly after, salt and a small splash water. Add chunked mutton gosht and, and when the oil comes out, throw in several chopped tomatoes (peeled), some red chili paste, and two or three whole green chilies. Simmer for an hour or so, adding water as necessary to keep it very slightly soupy.
Then add ground cumin and garam masala.
Cook only a little while longer.

Then serve with potato straws (sali) on top.
A goodly handful. Both texture and taste.



SALI (potato shoestrings)

The best way to prepare them is deepfrying in an electric fryer, draining and salting them immediately once they come out of the hot oil. They keep in a sealed container, cool dry place, for about ten days.

Parsees dump these on mutton curries, keema, chicken, and even eggs (sali per eedu). Famously, jordaloo boti (a hearty and tangy mutton dish with dried apricots) seems incomplete without sali, though that is not customary.


From this post: The prospect of lunch