Sardinian-style Salli Boti

Ingredients

In this Sardinian adaptation of Salli Boti, we incorporate the flavors and ingredients commonly found in Sardinian cuisine. The original Indian dish is traditionally spiced with a blend of Indian spices like garam masala, turmeric, and chili powder. However, in this Sardinian version, we infuse the lamb with Sardinian spices such as saffron, fennel seeds, and dried oregano. Additionally, we replace the traditional Indian garnish of fried onions with crispy potato straws, a popular element in Sardinian cuisine. We alse have the original recipe for Salli boti, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) tomato passata 1 cup (240ml) tomato passata
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 2 large potatoes, cut into thin straws 2 large potatoes, cut into thin straws
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 34g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, olive oil, chopped onion, minced garlic, fennel seeds, dried oregano, saffron threads, paprika, salt, and black pepper. Mix well to ensure the lamb is evenly coated with the spices. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
2. 2.
   Heat a large pot over medium heat and add the marinated lamb. Cook until the lamb is browned on all sides, stirring occasionally.
3. 3.
   Add the tomato passata and chicken or vegetable broth to the pot. Stir well to combine. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
4. 4.
   While the stew is simmering, prepare the crispy potato topping. Heat oil in a deep pan or fryer. Fry the potato straws until golden and crispy. Remove them from the oil and drain on a paper towel.
5. 5.
   Once the lamb is tender, adjust the seasoning if needed. Serve the Sardinian-style Salli Boti hot, topped with the crispy potato straws and garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as shoulder or leg. Trim any excess fat before marinating.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the marinade.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or cayenne pepper to the marinade.
• If you prefer a thicker sauce, simmer the stew uncovered for the last 30 minutes to allow the liquid to reduce.
• Serve the Sardinian-style Salli Boti with crusty bread or Sardinian flatbread to soak up the flavorful sauce.
• If you don't have tomato passata, you can substitute it with canned crushed tomatoes or tomato puree.
• Make sure the potato straws are thinly cut to ensure they become crispy when fried.

Serving advice

Sardinian-style Salli Boti is best served hot, allowing the flavors to fully develop. Serve it as a main course accompanied by a fresh green salad or steamed vegetables. The crispy potato topping adds a delightful crunch to each spoonful, making it a satisfying and comforting dish.

Presentation advice

To present the Sardinian-style Salli Boti beautifully, place a generous portion of the stew in the center of a shallow bowl. Arrange a handful of crispy potato straws on top, allowing them to cascade over the stew. Garnish with fresh parsley for a pop of color. Serve with a rustic wooden spoon for an authentic touch.