Sweet & Sour LAMB CURRY with CRISPY POTATOES - SALLI BOTI Easy Lamb Curry | Parsi Goat Curry

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and can be more affordable than beef.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients while yams can be less expensive.

Heat a heavy bottom pan on high heat for slow cooking.

Add 2 tsp of oil once the pan is hot.

Add 2 large onions and fry until dark golden brown (about 10-12 minutes).

Add a pinch of salt to the onions to help draw out moisture.

If the onions stick, add a splash of water to deglaze the pan.

Once the onions are ready, reduce heat to low and add 2 tbsp ginger garlic paste.

Fry the ginger garlic paste until the raw aroma disappears (about 1-2 minutes).

Add the powdered spices: 0.5 tsp turmeric, 1 tsp kashmiri red chili powder, and 2 tsp coriander powder. Fry for a few seconds to bloom the spices.

Add 1 can of chopped tomatoes to deglaze the pan, increase heat back to high, and add some salt.

Fry the tomatoes until the liquid evaporates (about 5 minutes).

Once the liquid has evaporated and oil separates, add the lamb pieces and fry for 5 minutes with the spices.

Add 2 cups of hot water to the pan and mix well to deglaze.

Add half of the 2 tbsp jaggery to the mixture and mix until it melts into the gravy.

Reduce the heat to low, cover, and let it cook until the lamb is tender (about 45 minutes to 1 hour).

While the lamb is cooking, prepare the crispy potatoes: Cut 2 medium-sized potatoes into thin slices and then into thin sticks.

Soak the potato sticks in cold water again to remove starch for crispiness.

Drain the water and pat the potato sticks dry.

Deep fry the potato sticks on medium heat until golden and crispy.

Remove the crispy potatoes and drain excess oil on a paper towel, sprinkling a pinch of salt over them.

Check the lamb after 45 minutes; if tender, add the soaked tamarind pulp and mix well, squeezing out the pulp.

Adjust seasoning with jaggery and salt as needed, and cook for another 10 minutes.

After 10 minutes, add 0.5 tsp garam masala and switch off the heat.

Cooking Techniques

Equipment Needed

Spice Level: