Parsi Salli Boti Recipe: A Delicious Mutton Curry with Crispy Fries
Parsi Salli Boti is a quintessential mutton dish from the rich and flavorful Parsi cuisine, celebrated for its unique blend of spices and tender meat. This semi-dry, spicy mutton curry is slow-cooked to perfection, allowing the deep, aromatic flavors to infuse into the meat. Often paired with crispy potato fries (salli) and served alongside steaming hot rice or traditional whole wheat Lachha Paratha, Parsi Salli Boti makes a hearty and comforting meal ideal for special occasions or indulgent weekend lunches. This dish is a beloved classic in Parsi households and enjoys popularity across the world, thanks to its rich taste and heartwarming flavors.
Ingredients for Parsi Salli Boti
| Ingredient | Quantity |
|---|---|
| Mutton (boneless, cut into pieces) | 800 grams |
| Onions (finely chopped) | 2 |
| Tomatoes (pureed) | 2 |
| Garlic (paste) | 2 tablespoons |
| Ginger (paste) | 2 tablespoons |
| Green Chillies (adjustable) | 4 |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Coriander Powder (Dhania) | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 2 tablespoons |
| Bay Leaf (Tej Patta) | 2 |
| Salt | As required |
| Oil | As required |
Ground Spice Mix:
| Ingredient | Quantity |
|---|---|
| Black Pepper Powder | 4 whole |
| Cloves (Laung) | 4 whole |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Black Cardamom (Badi Elaichi) | 2 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Mace (Javitri) | 1/2 teaspoon |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
For Garnish:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves (chopped) | 2 sprigs |
| Potato (Aloo, fries) | 1 cup |
Preparation Time
Prep Time: 10 minutes
Cook Time: 60 minutes
Instructions for Parsi Salli Boti
-
Marinate the Mutton:
Begin by thoroughly washing the mutton pieces under running water. Strain the mutton and transfer it to a mixing bowl. To marinate the mutton, add yogurt (curd), ginger-garlic paste, coriander powder, red chilli powder, turmeric powder, and salt. Mix everything well to coat the mutton pieces evenly with the marinade. Cover the bowl with cling wrap and refrigerate for 30-40 minutes. This marination step allows the spices to infuse into the meat, making it tender and flavorful. -
Prepare the Ground Spice Mix:
While the mutton is marinating, prepare the ground spice mix. In a mortar and pestle or spice grinder, combine black pepper, cloves, cardamom pods, black cardamom, cinnamon stick, mace, and ajwain (carom seeds). Grind them into a fine powder and set aside. -
Cook the Base:
Heat some oil in a thick-bottomed pan or wok over medium heat. Add the bay leaves to the oil and sautΓ© for a few seconds. Then, add the finely chopped onions and sautΓ© them until they turn golden brown and caramelized. The onions should release their sweetness, adding a rich base to the curry. -
Add Tomatoes and Cook:
Add the pureed tomatoes to the pan and cook until the tomatoes soften and become mushy. This will form the base of the gravy. Stir occasionally to prevent the mixture from sticking to the pan. -
Combine the Mutton with Spices:
Add the marinated mutton pieces along with the ground spice mix to the wok. Stir everything together, allowing the meat to cook slightly in the spices and oil. Continue frying the mixture until the texture becomes a little watery, with the oil beginning to separate from the gravy. -
Slow-Cook the Mutton:
Once the mutton and spices are well combined, add a little more salt if necessary, and cover the wok with a lid. Let the mutton cook on low to medium heat for about 60 minutes, or until the meat becomes tender and cooked through. You may need to check occasionally, stirring to ensure nothing sticks to the bottom. -
Finish the Curry:
Once the mutton is tender, increase the heat slightly and cook the curry for an additional few minutes, allowing it to reduce to a semi-liquid consistency. The gravy should thicken and become rich, with the oil separating from the sides of the curry. -
Garnish and Serve:
Once the curry is cooked, turn off the heat. Garnish the Parsi Salli Boti with freshly chopped coriander leaves and a generous topping of crispy potato fries (salli). The fries add a crunchy contrast to the tender mutton and spiced gravy, creating a delightful combination of textures. -
Serving Suggestions:
Serve this rich and flavorful Parsi Salli Boti alongside steaming hot plain rice or traditional whole wheat Lachha Paratha. The combination of tender mutton, spicy gravy, and crispy fries will make for a comforting and satisfying meal, perfect for special occasions or a delicious weekend lunch or dinner.
Tips for Making Perfect Parsi Salli Boti:
- Mutton Selection: For the best results, choose tender cuts of mutton like boneless leg or shoulder. Bone-in cuts can also be used for a more traditional approach.
- Marination Time: Marinating the mutton for at least 30 minutes helps to tenderize the meat and allow the spices to infuse better.
- Adjust Spice Levels: If you prefer a milder curry, you can reduce the amount of green chilies or red chili powder. Similarly, for more heat, you can add extra green chilies or chili powder.
- Crispy Fries: The key to a perfect Salli Boti is the crispy potato fries. Ensure the potatoes are cut thin and deep-fried until golden and crispy for the ideal texture.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~30 g |
| Fat | ~30 g |
| Carbohydrates | ~20 g |
| Fiber | ~3 g |
| Sodium | ~300 mg |
Conclusion
Parsi Salli Boti is more than just a mealβit’s an experience, a celebration of the rich Parsi heritage and culinary tradition. The slow-cooked mutton in a fragrant, spicy gravy paired with crispy fries is nothing short of a showstopper on the dining table. Whether youβre looking to impress at a family gathering or simply indulge in a delicious, hearty dish, Parsi Salli Boti promises to bring comfort, flavor, and joy to your plate. Enjoy it with a side of warm rice or paratha, and you’re in for a treat!
