Sali Boti - Spicy Indian Lamb Curry with Crispy Potato Straws

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 medium onions, finely chopped 2 medium onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• For the potato straws: For the potato straws:
• 2 large potatoes, peeled and cut into thin matchsticks 2 large potatoes, peeled and cut into thin matchsticks
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger. Cook for another minute.
4. 4.
   Add the lamb pieces and cook until browned on all sides.
5. 5.
   Stir in the tomato puree, turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. 6.
   Cover the pan and let the lamb simmer on low heat for about 1 hour or until tender.
7. 7.
   Meanwhile, prepare the potato straws. Heat vegetable oil in a deep pan for frying.
8. 8.
   Fry the potato matchsticks in batches until golden and crispy. Remove with a slotted spoon and drain on a paper towel.
9. 9.
   Once the lamb is cooked, adjust the seasoning if needed. Garnish with fresh cilantro leaves.
10. 10.
    Serve the Sali Boti hot, topped with a generous amount of crispy potato straws.

Treat your ingredients with care...

• Lamb — For the best results, choose tender cuts of lamb such as leg or shoulder. Trim any excess fat before cooking.
• Tomato puree — If fresh tomatoes are not available, you can use canned tomato puree as a substitute. Adjust the quantity according to taste.

Tips & Tricks

• Marinate the lamb in the spice mixture for a few hours or overnight to enhance the flavors.
• Adjust the spice levels according to your preference. Add more red chili powder for extra heat or reduce it for a milder version.
• For a healthier alternative, you can bake the potato straws instead of frying them.
• Serve Sali Boti with steamed rice or warm naan bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Sali Boti is best served hot, garnished with fresh cilantro leaves and a generous amount of crispy potato straws. Accompany it with fragrant basmati rice or warm naan bread to soak up the delicious curry sauce.

Presentation advice

To present Sali Boti beautifully, place the lamb curry in a serving dish and sprinkle the crispy potato straws on top. Garnish with fresh cilantro leaves for a pop of color. Serve it alongside a bowl of steamed rice or warm naan bread for an authentic Indian dining experience.