: Succulent Persian Lamb Stew with Crispy Potato Straws
90 mins
Cooking Time
Intermediate
Difficulty
22
Ingredients
Non Veg
Diet
Salli Boti, a beloved Persian specialty, features fork-tender mutton in a richly spiced tomato-based gravy, topped with a generous heap of crispy potato straws (salli). The mutton, slow-cooked with aromatic ginger, garlic, and a medley of spices until it's meltingly soft, is complemented perfectly by the crunchy, golden salli, offering a delightful taste of global recipes that highlight the richness of Persian cuisine. If you're curious about how to make Salli Boti at home, this recipe is just for you!
Using a sharp knife or a mandoline, cut the peeled potatoes into very fine matchstick-sized strips. Soak them in ice-cold water for 15-20 minutes to remove excess starch. Drain well and pat dry thoroughly with a kitchen towel. Heat oil in a kadai or wok, and deep-fry the potato strips in batches until golden and crisp. Drain on paper towels and set aside.
Description - Step 2
Marinate the Mutton
In a large bowl, mix the mutton cubes with curd, 1 tbsp each of ginger and garlic paste, 1/2 tsp turmeric powder, and 1 tsp garam masala. Rub the marinade well into the meat. Cover and set aside for 30 minutes.
Description - Step 3
Prepare the Masala Base
Heat oil in the pressure cooker. Add bay leaves, cloves, and peppercorns. Sauté for a few seconds until fragrant. Add chopped onions and fry until golden brown. Stir in the remaining ginger-garlic paste and sauté for 2 minutes. Add the marinated mutton and cook on high heat for 5 minutes, stirring well.
Description - Step 4
Add Spices and Tomatoes
Reduce the heat to medium. Add coriander powder, cumin powder, remaining turmeric, and red chilli powder. Stir-fry for a minute. Pour in the tomato puree, green chillies, and salt. Mix well and cook for 2-3 minutes until the oil starts to separate from the masala.
Description - Step 5
Pressure Cook the Mutton
Add 200 mL water to the cooker and mix thoroughly, scraping up any browned bits from the bottom. Close the lid and pressure cook on medium heat for 4-5 whistles or until the mutton is tender. Let the pressure release naturally before opening the lid.
Description - Step 6
Finish the Curry
Place the cooker, uncovered, back on medium heat. Simmer the curry for 5 more minutes to thicken the gravy slightly. Stir in sugar, vinegar, and the remaining garam masala. Taste and adjust the seasoning. Sprinkle chopped coriander leaves on top.
Description - Step 7
Serve
Transfer the hot Salli Boti to a serving bowl. Top generously with the crispy salli. Serve immediately with roti, naan, or jeera rice. Enjoy!
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Intermediate
Main Course
