Authentic Parsi Salli Boti with Warm Fresh Brun Maska
A delightful Parsi wedding classic featuring tender mutton slow-cooked in a tangy, spiced tomato gravy and crowned with crispy potato matchsticks. Best enjoyed by scooping it up with warm, buttery local bread.
90min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and sauté the sliced onions until golden brown.
2
Add the ginger-garlic paste and cook for another two minutes until the raw aroma disappears.
3
Add the cumin powder, coriander powder, turmeric powder, and red chili powder, stirring well with a splash of water to prevent burning.
4
Add the mutton pieces and sear them well on medium-high heat until they change color.
5
Pour in the tomato puree, season with salt, and mix thoroughly.
6
Cover and simmer on low heat for about 45 minutes, or until the mutton is tender and falls apart easily.
7
Stir in the jaggery and vinegar to achieve a balanced sweet and sour flavor profile, simmering for an additional 5 minutes.
8
Garnish with chopped fresh coriander leaves just before serving.
9
Top generously with crispy potato salli right at the table to maintain their crunch.
10
Serve hot alongside warm, buttered Brun Maska or soft dinner rolls.
Ingredients
500g mutton shoulder, cut into bite-sized pieces
2 large onions, finely sliced
3 ripe tomatoes, pureed
2 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chili powder
2 tbsp jaggery or brown sugar
2 tbsp malt vinegar or lemon juice
3 tbsp ghee or cooking oil
Salt to taste
2 cups ready-made potato salli (crispy potato straws)
Fresh coriander leaves for garnish
4 warm fresh Brun Maska or soft dinner rolls for serving
*This AI-generated recipe may contain inaccuracies.