Parsi Sali Boti

Deep fry the fine potato matchsticks in hot oil until they achieve a pristine golden hue and incredible crispness. Drain thoroughly on a paper towel and set aside securely (These constitute the 'Sali').

In a heavy-bottomed pot, heat the measured cooking oil. Add the finely chopped onions and fry steadily on medium heat until they turn a deeply caramelized golden brown.

Incorporate the ginger-garlic paste and sauté diligently for a minute until the raw aromatic profile completely dissipates.

Add the boneless mutton pieces (boti). Safely increase the heat and brown the meat vigorously for 10 minutes to sear the exterior and lock in the natural juices.

10 min

Stir in the turmeric, red chilli powder, cumin powder, and tomato puree. Cook the mixture for 5 minutes until the oil distinctly separates from the masala base.

5 min

Add the measured hot water and salt. Cover tightly and simmer on low heat for 50-60 minutes (or pressure cook expertly) until the mutton yields and becomes completely tender.

50 min–1 hr

Once the meat is cooked and the gravy has thickened, add the jaggery and vinegar. This is what gives the dish its Parsi khatto-mittho, sweet and sour, balance.

Simmer gently for 3 more minutes to marry the flavors. Turn off the heat and stir in the garam masala. Serve hot on a plate, generously crowning the dish with the crispy potato Sali immediately before eating.