Brought to us by Paul
Note: I skipped the fried potatoes, as they were a ton of extra work and many versions of the recipe did not use them. Also, I removed the spicy ingredients.
1 kg Mutton, cut into very small cubes
4 Chopped tomatoes
4-5 Finely chopped onions
3-4 Chopped green chillies
1 tsp Ginger-garlic paste
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
1-1/2 tbsp Vinegar
1-1/2 tbsp Jaggery
2-3 tbsp Ghee or oil
2 Cups water
Finely chopped coriander leaves
Salt to taste
For Sali:
6-7 Large potatoes
Oil for deep frying
—
Take a pan and heat oil or ghee.
Add onions and saute until golden.
Add chilli powder, turmeric powder, and ginger-garlic paste.
Stir for about one minute.
Now add the mutton cubes and cook until the meat gets a light brown colour.
Add chopped green chillies, tomatoes, water and salt as required, stir it.
Bring it to a boil.
Cook for 30-40 minutes over low heat.
Mix jaggery and vinegar with it.
Cook again for about 5-6 minutes.
Remove it from the heat.
Garnish it with chopped coriander leaves.
Boti is ready.
For Sali, cut 6-7 large potatoes into very thin straws.
Soak them in chilled salty water for few minutes.
Drain the water and dry the straws.
Deep fry the straws in boiling ghee or oil, until golden brown.
Remove excess oil from potato straws and serve with Boti
Source: Indobase.com
Brought to us by Jason
