Photograph of the finished Salli boti

India · Cừu om sốt chua ngọt rắc khoai tây sợi

Salli boti

1 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.4 lb
  • Photograph of Potato Potato 4
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Palm sugar Palm sugar 1.4 oz
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Red chilli powder Red chilli powder 0.3 oz
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Coriander Coriander 0.4 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking