1kg mutton (wash and cut into very small cubes)
2-3 tbsp ghee or oil
4 chopped tomatoes
4-5 finely chopped onions
3-4 chopped green chillies
Finely chopped coriander leaves
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp ginger-garlic paste*
2 cups water
1 1/2 tbsp vinegar (sarko)
1 1/2 tbsp jaggery (gur)
Salt to taste
METHOD
Fry the chopped onions in hot ghee or oil till golden.
Add the masala powders, ginger-garlic paste and stir for a minute.
Then add the mutton cubes and cook till the meat gets
a slight brown colour.
Add chopped green chillies and tomatoes, water and
salt (as per your requirement).
Stir and mix well and bring it to a boil. Let it cook
further for 30-40 minutes on low flame.
Add the jaggery and vinegar and cook for a further
5-6 minutes.
Remove from fire and garnish with fresh finely chopped
coriander leaves. Serve hot with Sali and chapati or bread.
To make Sali
Cut 6-7 large potatoes into very thin straws. Soak them in cold salt water
for a few minutes.
Drain of water and dry the straws. Deep fry the straws in very hot (boiling)
ghee or oil, till golden brown and crisp. Remove excees oil from potato straws
and serve hot with the Boti.
