Salli Boti - Spicy Indian Lamb Curry with 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
• 4 cloves of garlic, minced 4 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 coriander seeds 1 teaspoon coriander 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
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• 1 large potato, cut into thin matchstick-like strips 1 large potato, cut into thin matchstick-like strips
• Vegetable oil, for frying the potato straws Vegetable oil, for frying the potato straws

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 coriander seeds. Roast them until fragrant.
2. 2.
   Add chopped onions to the pan and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger. Cook for another minute.
4. 4.
   Add the lamb pieces to the pan 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 to coat the lamb with the spices.
6. 6.
   Pour in the water and bring the curry to a simmer. Cover the pan and let it cook on low heat for about 1 hour or until the lamb is tender.
7. 7.
   While the curry is simmering, heat vegetable oil in a separate pan for frying the potato straws.
8. 8.
   Fry the potato strips until golden and crispy. Remove them from the oil and drain on a paper towel.
9. 9.
   Once the lamb is cooked, garnish the curry with fresh cilantro leaves and top it with the crispy potato straws.
10. 10.
    Serve hot with steamed rice or Indian bread.

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb in yogurt and spices for a few hours before cooking.
• Potato straws — Soak the cut potato strips in cold water for 10 minutes to remove excess starch before frying. This will help achieve a crispier texture.

Tips & Tricks

• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer flavor, you can substitute lamb with goat meat.
• To save time, you can use store-bought potato straws instead of making them from scratch.
• Adding a squeeze of lemon juice before serving can enhance the flavors of the curry.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Salli Boti is best served hot, accompanied by steamed rice or Indian bread. The crispy potato straws should be added just before serving to maintain their crunchiness.

Presentation advice

To present Salli Boti beautifully, place the curry in a serving dish and sprinkle the crispy potato straws on top. Garnish with fresh cilantro leaves for a pop of color. Serve with a side of steamed rice or warm Indian bread.