Salli Gosht Mutton pieces cooked in spicy gravy served with potato salli. A popular recipe from the Parsi cuisine This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 12 Mar 2021 in Recipes Course New Update Main Ingredients Boneless mutton, Potato salli Cuisine Parsi Course Main Course Mutton Prep Time 16-20 minutes Cook time 41-50 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Non Veg Ingredients list for Salli Gosht 600 grams Boneless mutton cut into 1/2 inch pieces for garnish Potato salli 1 tablespoon Cumin seeds 2 inches Ginger 10-12 cloves Garlic 608 Dried red chillies soaked 2 tablespoons Oil 2 Medium onions chopped 1 Medium tomato chopped to taste Salt 1 teaspoon Red chilli powder 1/2 teaspoon Turmeric powder 12 Dried apricots soaked and drained 1 tablespoon Jaggery grated 1 tablespoon Malt vinegar 1 tablespoon Vinegar Method Put cumin seeds, ginger, garlic, red chillies and a little water in a blender jar and blend into a fine paste. Heat oil in a pressure cooker, add onions and sauté until they turn light brown. Add tomatoes and salt, mix well and saute till they are pulpy. Add the ground paste, rinse the jar with 1 cup of water and add to the pan. Mix well and cook for 2 minutes. Add red chilli powder and turmeric powder, mix and sauté for 2-3 minutes. Add ½ cup water and mix. Add mutton pieces, mix and cook for 2-3 minutes. Add soaked apricots, mix well and cook for 1 minute. Add 1 cup water and mix. Cover the cooker and cook till the pressure is released 4 times. Open the lid of the cooker when the pressure settles completely. Add jaggery, malt vinegar and vinegar, mix well and cook till the jaggery melts. Transfer the mutton into a serving bowl, garnish with potato salli and serve hot. #Boneless mutton #Cumin seeds #Dried apricots #Dried red chillies #Garlic #Ginger #Malt vinegar #Oil #Potato salli #Red chilli powder #Salt #Turmeric powder #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article