Parsi Salli Boti Recipe

Step 1: To begin making the Parsi Salli Boti recipe, wash mutton pieces nicely under running water, strain and keep aside in a mixing bowl

Step 2: Add yogurt/curd along with ginger garlic paste, coriander powder, red chilli powder and turmeric

Step 3: Season with salt and mix well

Step 4: Add the curd mix to the mutton pieces and mix well such that everything incorporates well

Step 5: Cover the marinade with a cling wrap and keep the bowl in the refrigerator for around 30 to 40 minutes

Step 6: Heat oil in a thick bottomed pan or wok and add bay leaf

Step 7: Now add chopped onions and saute till they are golden in colour

Step 8: Add in the chopped tomatoes and mix well

Step 9: Cook till the tomatoes soften and turn mushy

Step 10: Take the mutton marinade and add in to the wok and ground spice mix

Step 11: Stir well and fry till the texture becomes a little watery

Step 12: Adjust salt if needed and also add more oil if required

Step 13: Close the lid of the allow the mutton to cook in medium to low flames till it softens

Step 14: This might take an hour or so

Step 15: Once the mutton is cooked, turn the flames high and fry nicely till oil starts leaving the sides

Step 16: Adjust the consistency of the gravy to semi liquid and give a boil again

Step 17: Turn off the heat and garnish with plenty of potato fried and coriander

Step 18: Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner