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Salli Boti

Course Mains - Meat
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people


For Marination

  • 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 Cooking

  • 4 tbsp oil
  • 3 large onions chopped very finely
  • 600 gm canned or fresh tomato
  • 100 ml concentrated tomato puree or paste
  • 4 bay leaves
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 2 tsp garam masala powder
  • 4 cloves
  • 4 star anise
  • 2 tbsp Kolah's sugar-cane vinegar. Can be replaced with malt vinegar. If you use any other type, you may need a bit more.
  • 50 gram jaggery or raw sugar
  • Salt to taste

For Garnish and Serving

  • finely chopped coriander
  • 150 gm fine salli (potato sticks)
  • freshly made roti's


  • Marinate the meat in salt, ginger garlic and green chilli paste as well as the yoghurt. Cover the bowl and let the meat marinate for atleast 2 - 3 hours. The longer you marinate the faster your meat will cook and the better it will taste so I recommend you take your time with this - I prefer to marinate this overnight if time permits.
  • Now, in a earthern pot (if you have one) or a saucepan, heat the oil and add in the finely chopped onions. Fry the onions till they are translucent and completely soft.
  • Add in all the spices and mix well for 2 - 3 minutes.
  • Add in the tomatoes you pureed at home as well as the concentrated puree and mix well. Once you have a thick gravy, add in the mutton pieces, jaggery and salt. Give everything a good stir. Cover your pot so that the meat can start slow cooking on a low-medium flame.
  • Check in on the meat every 10 - 15 minutes. Covering the pot may have made your gravy slightly watery so for the next 15 minutes, leave the pot slightly open so that water can evaporate.
  • Once the masala has cooked a bit, it is time to adjust the flavour. If it is not spicy enough add in a little more garam masala. If it is too spicy, add in a little more jaggery - remember though that the vinegar is still to come in and that will usually balance everything out. If you can't point out what's missing, it's usually just a bit of salt.
  • The whole process of the muttton cooking and the tomato gravy evaporating will take about 35 - 40 minutes. When your meat is completely tender, add in the vinegar and cook for a final 5 minutes. If you feel that the gravy has become too sour for your taste, just let the vinegar cook off.
  • Add in some finely chopped coriander and give it a final stir. Serve hot with LOTS of salli and fresh roti's on the side.