Salli Boti Kurma

Ingredients list for Salli Boti Kurma

• 500 grams Boneless mutton cut into pieces
• 1 cup Potato salli
• 2 tablespoons Oil
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Red chilli powder
• ½ teaspoon Turmeric powder
• 1 cup Yogurt
• to taste Salt
• 1 cup Shallots blanched
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Heat oil in a pressure cooker. Add ginger-garlic paste and sauté for a minute.
2. Add mutton, stir and sauté on high heat till the mutton changes colour.
3. Add coriander powder, cumin powder, garam masala powder, red chilli powder and turmeric powder, mix well and sauté on high heat for 2 minutes.
4. Add yogurt and mix well. Lower heat, add salt and mix well. Cook till the oil separates.
5. Add 1 cup water, mix, cover and cook under pressure till 1 whistle is given out. Lower heat and cook for 10 minutes.
6. When the pressure releases completely, open the lid and put the cooker back on heat. Add shallots, mix and simmer for 5 minutes.
7. Reserve some salli for garnishing and add the remaining and mix well.
8. Serve hot garnished with reserved salli and coriander leaves.