Entree: India – Parsi-Indian – સાલી બોટી ➤ Sālī Bōṭī (Parsi-style spiced lamb stew finished with crisp fried potato sticks)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 15 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, bone-in, cut into 1–1.5 inch (2–3 cm) pieces
- 1 tsp (6 g) salt, plus more to taste
- 1/2 cup (120 g) plain yogurt, whisked
- 2 tbsp (30 ml) vegetable oil or ghee for cooking
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (6 g) minced fresh ginger
- 1 large tomato, chopped (about 6 oz / 170 g)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) Kashmiri or mild red chili powder (adjust to taste)
- 1 tsp (2 g) garam masala
- 2 bay leaves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 4 whole cloves
- 6 black peppercorns
- 1 cup (240 ml) water or lamb stock
- 1 tbsp (15 ml) lemon juice
- 2 large russet potatoes, about 12 oz (340 g) total, peeled and julienned into thin matchsticks (sali)
- 2 cups (480 ml) vegetable oil for deep frying the sali (or enough to shallow/deep fry)
- Fresh cilantro leaves for garnish

Instructions

1. Season the lamb pieces with 1 tsp salt and set aside while preparing other ingredients.
2. Heat 2 tbsp (30 ml) oil or ghee in a heavy pot over medium heat. Add bay leaves, cinnamon stick, cloves and peppercorns and fry for 30 seconds until fragrant.
3. Add the sliced onion and sauté until deep golden, about 8–10 minutes. Add minced garlic and ginger and cook 1 minute more.
4. Stir in chopped tomato and cook until broken down and oil begins to separate, about 5 minutes. Add turmeric, cumin, coriander, chili powder and 1 tsp garam masala; cook 1–2 minutes to bloom the spices.
5. Add the lamb pieces and brown on all sides for 4–6 minutes. Reduce heat and stir in whisked yogurt gradually to avoid curdling. Add 1 cup (240 ml) water or stock, cover, and simmer gently until the lamb is tender, about 45–60 minutes depending on cut; check and add a splash more water if the curry looks dry.
6. While the lamb simmers, rinse the julienned potatoes in cold water and pat completely dry. Heat 2 cups (480 ml) oil in a deep pan to 350°F (175°C). Fry the potato matchsticks in batches until crisp and pale golden, about 2–3 minutes per batch. Drain on paper towels and season lightly with salt.
7. When the lamb is tender, stir in 1 tbsp (15 ml) lemon juice and adjust seasoning with salt and 1/2 tsp garam masala if desired. Simmer 2–3 minutes to combine flavors.
8. Transfer the curry to a serving bowl, pile the crispy sali on top just before serving, and garnish with fresh cilantro. Serve with steamed rice or Parsi bread.