Salli boti Agneau d'Aveyron Pommes paille Oignons caramélisés Tomates

In a large bowl combine yogurt, lemon juice, ginger paste, garlic paste, red chili powder, ground coriander, ground cumin, turmeric and 1 tsp salt. Add the lamb cubes and 2 tbsp vegetable oil. Mix thoroughly so each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate lamb

If short on time, let marinate 30–60 minutes at room temperature, but longer improves tenderness and flavor.

Peel the potatoes and rinse. Use a mandoline, julienne slicer, or a sharp knife to cut potatoes into very thin matchstick (straw) strips — the thinner the crisper. Rinse the cut potatoes in cold water until water runs clear to remove excess starch.

Prepare potatoes

Blanch the potato straws in lightly salted boiling water for 1 minute, then immediately drain and spread out on a clean kitchen towel to dry completely (about 20–30 minutes).

Heat 3–4 cups vegetable oil in a deep heavy pot to 180°C (350°F). Fry the dried potato straws in batches, using a spider or slotted spoon, until golden and crisp (about 2–3 minutes per batch). Do not overcrowd. Transfer to paper towels and season with 1 tsp salt while hot. Keep warm and very crisp; they will be used as garnish on top of the dish.

Fry salli

Heat 2 tbsp ghee in a wide heavy-bottomed pan over medium heat. Add the thinly sliced onions and 1 tsp sugar. Cook, stirring occasionally, until deeply golden brown and caramelized, 20–30 minutes. If onions begin to stick, lower heat and add 1–2 tbsp water to deglaze.

Caramelize onions

In a separate heavy skillet or the same large pan (push onions aside), add a little oil if needed and add the marinated lamb pieces in a single layer. Brown the lamb on all sides over medium-high heat for 6–8 minutes; this seals juices and develops flavor.

Brown the lamb

Once browned, combine the lamb with the caramelized onions.

Add the chopped tomatoes, slit green chilies, paprika and remaining 1/2 tsp salt to the lamb and onions. Stir, reduce heat to medium-low, cover partially and simmer. Cook until tomatoes break down and the oil separates from the masala, about 20–25 minutes. Stir occasionally, scraping any browned bits from the pan.

Build the sauce

If the mixture looks dry before the lamb is tender, add 100–150 ml water, cover and continue simmering until lamb is fork-tender (total cooking time for lamb after browning about 40–50 minutes depending on cut).

When lamb is tender and sauce is glossy, stir in garam masala and chopped cilantro. Adjust salt and heat to taste. Simmer uncovered 2–3 minutes more so flavors meld.

Finish seasoning

Transfer the cooked lamb (boti) to a warm serving dish. Heap a generous nest of freshly fried salli (potato straws) over the top so they stay crisp.

Garnish with additional chopped cilantro, mint leaves (optional) and lemon wedges on the side. Serve immediately so the salli remain crisp, accompanied by steamed basmati rice, flatbread or a simple salad.

lamb shoulder, boneless and cut into 2–3 cm cubes

plain yogurt

fresh lemon juice

ginger paste

garlic paste

red chili powder (adjust)

ground coriander

ground cumin

turmeric powder

salt

vegetable oil

ghee or clarified butter

large onions, thinly sliced

tomatoes, ripe, finely chopped

green chilies, slit (optional)

paprika (for color)

garam masala

fresh cilantro, chopped

large potatoes, peeled

vegetable oil for deep frying

salt (for potatoes)

sugar (for caramelizing onions)

lemon wedges

fresh mint leaves (optional)

साली बोती

Make साली बोती Recipe in just 2h 30m. Salli boti Agneau d'Aveyron Pommes paille Oignons caramélisés Tomates

साली बोती Recipe

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