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Sali Boti Sweet-Sour Lamb with Straw Potatoes
Parsi sali boti: mint and ginger-garlic marinated lamb braised on a bed of deeply caramelised onion, sharpened with jaggery and malt vinegar and heaped with crisp matchstick potatoes.

- YieldServes 6
- Hands-on45 min
- Total1 h 49 min
- Difficulty
Ingredients
marinade
- ¼ cupfresh mint leaves, firmly packed, coarsely chopped
- 2 tbspginger paste (or finely grated fresh ginger)
- 2 tbspgarlic paste (or finely grated garlic)
- 1½ tspcoarse kosher or sea salt
- ½ tspground turmeric
- ½ tspcayenne
- 565 gboneless leg of lamb, fat trimmed, cut into 2.5 cm cubes
- 60 mlcanola oil
- 640 gred onions, finely chopped (about 4 cups)
- 1 tbspjaggery or dark brown sugar, crumbled
- 2 tbspmalt or cider vinegar
- ¼ cupfresh cilantro leaves and tender stems, finely chopped
- 2 cupsmatchstick-thin fried potatoes (sali), homemade or store-bought potato sticks
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