Nothing can go wrong with Meat and potatoes. It is a sure shot pleaser for any meat lovers out there
Here’s the recipe with drumrolls, please!
Ingredients for marination and cooking are as listed below:
The meat needs to be marinated for 2-3 hours
- 800 gram boneless lamb or goat meat cut into pieces
- 1 tbsp ginger-garlic paste
- 1 tbsp green chilli, garlic and cumin paste
- 0.5 cup yoghurt
For the Salli Boti we need:
- About 4 tbsp oil
- 3 large onions finely chopped
- About 500 gm fresh tomato pureed
- 4 bay leaves
- About 1 tsp turmeric powder
- About 2 tsp red chilli powder
- About 2 tsp garam masala powder
- 4 cloves
- 4 star anise
- 2 tbsp Kolah’s sugar-cane vinegar
- 50 gram jaggery
- Salt according to taste
For Garnish and Serving
- finely chopped coriander
- about 150 gm fine salli (potato sticks) fried
- freshly made roti’s
- Salli Boti is best cooked in earthen pot, but if it is not available you can also use a sauce pan.
- Start heating the pot and add about 4 tbsp of oil followed by finely chopped onions and fry until the onions are carmalized.
- Add the remaining spices and mix well for about 2 – 3 minutes.
After that use the pureed tomatoes and mix well until it forms thick gravy.
Once the gravy is thick, add the mutton pieces, along with jaggery and salt and give it a good stir.
Then cover your pot and start the meat on slow cooking on a low-medium flame.
In between cooking do check in on the meat every 10 – 15 minutes.
Continue cooking and dry out the water slightly in between by removing the lid.
Once everything is cooked and incorporated check for the taste
You can add more garam masala if you wanted it to be more spicy or add jaggery if it was too spicy for your taste.
The process of the cooking the meat on slow heat could take about 35-40 minutes when the meat will begin to be tender.
Give it another 5 minutes to simmer and garnish it with fresh coriander and serve hot with Salli.
Salli is thin-sticks of fried potatoes that can also be garnished or put on the
sides with some freshly made Roti/chapattis.
TIP: The longer you marinate the meat the faster the meat cooks. It is also recommended to marinate the meat overnight as it will taste even better