The Lemon Tree - Gurgaon, Delhi, INDIA.Sali Boti - (boneless cubes of meat with potato straws)

We have been working on a video production for the past two years and as part of this in 2007 we visited India. India is well known to us for we had been there a number of times on different projects one of which was the largest grass roots oil refinery in Gujarat. Each project at some stage has taken us to Delhi a city that is not at the top of my list of favourite places. I find it hot too busy and the pollution can turn your throat to sandpaper.

The hotel we had chosen, The Lemon Tree was one we didn't know but it sounded OK. It is one of a group run by Patu Keswani who has 15 years of experience with The Taj Group of Hotels.

The Lemon tree is to be found in Gurgaon a suburb of Delhi and about 10kms from the airport.

On our first night I was interested to try this Parsis dish. It was so good that I asked the head chef for the recipe.

Parsis Food:

This Parsis dish is eaten at celebrations. Parsis enjoy celebrating be it Diwali, New Year or Christmas.

Parsis weddings too are very special occasions where they eat fish, mutton chicken or dal.

THE RECIPE:

Sali Boti - (boneless cubes of meat with potato straws)
Serves 5-6 people.

Meat - (Boti)
1½ lbs mutton - cut into 1" cubes
2 tbsp of Ghee
3 large onions - finely chopped
1 tsp Ginger & Garlic paste.
½ tsp Chili Powder
½ tsp Turmeric Powder
3-4 Green Chillies (chopped)
1 tbsp Coriander Leaves (chopped)
2 Tomatoes (chopped)
1½ tsp Salt.
1½ tbsp Vinegar.
1 tbsp Jaggery or Sugar.
1½ cup of water.

Potato Straws - (Sali)
4-5 Large Potatoes peeled and cut into fine straws.
Ghee for frying

Method:

• Heat the ghee and fry the onions until they are golden brown.
• Add the meat, garlic/ginger paste, turmeric and chili powder. Mix well and cook for about 10 minutes until the meat is well browned.
• Add the tomatoes and cook for 5 minuets after which time you add the salt and 1½ cups of water. Bring to the boil and then simmer for about ½ hour.
• Lastly add the coriander leaves, vinegar and jaggery. Cook for 5 minuets and then remove from heat.
• To cook the potato straws heat the ghee to 180C/350F or until a piece of bread takes 25 seconds to turn golden brown. Drain and dry the potato sticks. Put them carefully into the oil in 2 or 3 lots cooking them until they are golden and crisp.

Remove them from the ghee and serve them with the Boti (meat) by putting the meat on the plate with the straws on top.