Salli Boti Recipe

Marinate the mutton

In a large bowl combine the cubed mutton, whisked yogurt, ginger-garlic paste, red chili powder, turmeric and 1.5 tsp salt. Mix thoroughly so the yogurt and spices coat each piece. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor and tenderness.

Dry roast whole spices

Heat a small dry skillet over medium heat. Add coriander seeds, 1 tbsp cumin seeds, black peppercorns, cinnamon stick, 4 cardamom pods and cloves. Dry-roast, shaking the pan, until fragrant and slightly darker, about 2–3 minutes. Remove from heat and let cool.

Soak and soften chilies

Remove stems from dry red chilies. Place them in warm water to soften for 10 minutes, then drain, reserving a little soaking liquid.

Fry onions for paste

In a medium skillet heat 3 tbs oil over medium heat. Add the sliced onions and sauté, stirring frequently, until deeply golden and caramelized, about 15–20 minutes. This deep color gives the gravy its characteristic brown-red hue. Remove half the onions for garnish (optional) and keep the rest for grinding.

Grind the masala paste

In a blender add the cooled roasted spices, softened chilies, caramelized onions reserved for paste, mace and shahi jeera if using, and 2–3 tbs of the chili soaking liquid or plain water. Grind to a smooth paste, adding a little more water if necessary. Taste a tiny bit (careful, hot) and adjust heat with more chilies if desired.

Brown the marinated mutton

Heat 2 tbs of the ghee/oil in a heavy-bottomed pot or deep pan over medium-high heat until shimmering. Remove excess marinade from mutton (reserve marinade) and add the meat in a single layer, searing in batches if necessary so pieces brown rather than steam. Brown on all sides, about 6–8 minutes. Remove and set aside.

Temper whole spices and onion

In the same pot add remaining 2 tbs ghee/oil. Add 1 tsp cumin seeds, bay leaf, 2 cardamom pods and 1 inch cinnamon stick. Fry for 30 seconds until aromatic. Add the finely chopped onion and sauté until translucent and lightly browned, about 5–7 minutes.

Cook tomato and masala paste

Stir in the tomato puree and cook until oil separates slightly, about 6 minutes. Add the prepared masala paste and cook, stirring often, for 6–8 minutes until the raw smell disappears and the oil begins to separate from the paste.

Combine meat and simmer

Return the browned mutton to the pot along with any juices that accumulated. Add the reserved marinade, pour in 400 ml water or stock, bring to a gentle boil. Reduce heat to low, cover partially and simmer until the mutton is fork-tender, about 1 to 1.25 hours depending on cut. Alternatively, pressure cook 3–4 whistles and then simmer to reduce gravy if using a pressure cooker. Stir occasionally and check liquid level; add a little more water if it dries out before the meat is tender.

Adjust seasoning and thicken

Once the meat is tender and the gravy has reached desired thickness, check seasoning. Add 0.5 tsp salt (adjust to taste), 0.5 tsp freshly ground black pepper and 0.5 tsp garam masala. Stir and simmer uncovered 4–5 minutes to marry flavors.

Add lemon and garnish

Turn off the heat and stir in 1 tbs lemon juice and 2 tbs chopped fresh coriander. Spoon the curry into a serving dish.

Top with salli

Sprinkle the fried thin potato sticks (salli) generously over the top just before serving so they remain crisp. If you reserved some caramelized onions earlier, scatter them too for extra texture and flavor.