Parsi-style Sali Boti - VitaClay® Chef

Ingredients

• 2 lbs boneless mutton cut into small chunks
• 1 heaped tbsp ginger-garlic paste
• 1 heaped tbsp green chilli and jeera paste
• 1/2 cup yogurt
• 2 tbsp oil
• 4 large onions chopped very finely
• 4 tomatoes pureed in the grinder
• 1 ½ cups red pasta sauce
• 4 bay leaves
• 2 tsp each of turmeric, red chili and garam masala powders
• 2 tbsp vinegar
• lemon – if required for added sourness
• 2 tbsp sugar
• Salt to taste
• Finely chopped coriander as garnish
• ¾ cup fine sali (potato sticks)