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Salli Boti - Meat Curry with Potato Sticks


Salli Boti is a delicious, famous and well-loved Parsi (western Indian) dish. It gets its name from Salli (meaning sticks) for the potato sticks in it and Boti which means chunks of meat. I suggest making Salli Boti ahead of time as it tastes even better the day after it is made! Serve with a green salad and hot, fresh Chapatis, Parathas or Naans.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: Serves 4


  • For the curry: 1 kg goat meat, cut into 1.5" to 2" cubes (include a few bones for extra flavor)
  • 4 tbsps vegetable/ sunflower/ canola cooking oil (to cook the meat)
  • 4 small or 3 medium-sozed onions sliced very finely
  • 1 tbsp ginger paste/ finely minced fresh ginger
  • 1 tbsp garlic paste/ finely minced fresh garlic
  • 1 tbsp turmeric powder
  • 1 tbsp red chilli powder (reduce if you want curry to be milder)
  • 3 large tomatoes chopped fine
  • Salt to taste
  • 1 tbsp jaggery/ gur
  • 1 tbsp white vinegar
  • 1/2 cup finely chopped coriander leaves to garnish the dish
  • For the Salli: 5 large potatoes, peeled and cut into matchsticks or julienned
  • Vegetable/ sunflower/ canola cooking oil for deep frying the potato sticks


  • Heat a deep, heavy bottomed pan on medium heat. When hot, add the cooking oil to the pan and heat. When hot, add the onions and fry until they begin to turn pale golden in color.
  • Now add the ginger and garlic pastes and the meat and fry until the meat begins to brown.
  • Now add the turmeric powder and red chilli powder and stir well. Continue to fry until the oil begins to separate from the meat. This could take up to 10 minutes and indicates that the spices are well cooked through.
  • Now add the tomatoes and salt to taste. Add a cup of hot water and stir to mix well. Cover and cook until the meat is very tender.
  • While the meat is cooking, is the perfect time to prepare the Salli. Heat the oil for deep frying on low to medium heat. This ensures that when you deep fry the previously prepared potato juliennes, they cook fully and turn out crispy. When you fry them, the potato sticks should be a pale golden color when done. Drain on paper towels and keep aside for later.
  • When the meat is cooked, add the jaggery and vinegar to the curry and stir to mix well. Cook for another 2-3 minutes. The dish must have fairly thick and very little gravy when it is done.
  • When cooked, remove the remove the pan from the heat and stir through the chopped fresh coriander leaves.
  • Serve Salli Boti as follows - Put meat curry into a serve dish and garnish with the Salli. The dish s ready to eat! Serve with Chapati, Paratha or Naan.

Tip: To reduce cooking time for the meat, you could use a pressure cooker.

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