Salli boti

Method

1. 1 Grate the potatoes into thin strips, soak them in cold water for 10 minutes, then fry until crispy and drain off excess oil.
2. 2 Marinate the lamb with ginger, garlic, chili powder, and salt for 20 minutes.
3. 3 Sauté the onions until golden brown, then add the meat and stir-fry for 8 minutes.
4. 4 Add tomatoes, vinegar, jaggery, and garam masala, stir for 3 minutes, then add water.
5. 5 Cover and simmer over low heat for 40 minutes, then sprinkle with crispy potato strips and cilantro just before serving.

With an appliance

• Pressure cooker 55 min

  Replace step 5: braise the lamb in sweet and sour sauce under high pressure for 15 minutes, then release the pressure naturally for 10 minutes; the potato strips are fried separately and only sprinkled on top at serving to maintain their crispness.