Fried Mutton and Potato Skewers
Succulent cubes of marinated mutton and tender potatoes are threaded onto skewers and fried to golden perfection in this traditional Parsi dish. Unlike the common 'Sali Boti' curry, this recipe features meat and potatoes actually cooked on a 'sali' (stick) using a unique double-coating technique—dipping in egg, breadcrumbs, and then egg again—to create a delicate, savory crust. Served as a hearty appetizer or side dish, these skewers offer a delightful contrast of textures and rich, spiced flavors.
Ingredients
- 15 pieces Mutton (goat meat), boneless (Cut into betel-nut sized cubes (approx. 1 inch). Use lean meat without gristle.)
- 1 tablespoon Ginger paste (Originally 1.25 tola ginger.)
- 1 teaspoon Garlic paste (Originally 5 val garlic.)
- 1 teaspoon Salt (Adjust to taste. Original recipe calls for 2 tolas (approx 23g), which is likely too salty for modern tastes.)
- 2 medium Potatoes (To yield 20 cubes of similar size to the meat.)
- 2 whole Eggs
- 1 cup Breadcrumbs (Originally 'pau nu crumbs' (bread crumbs).)
- 1/2 cup Ghee (For shallow frying. Can substitute with oil.)
- 5 pieces Wooden skewers (Approx. 5 inches long.)
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Instructions
- 1Take the 15 pieces of boneless mutton. Prick and pound them lightly with a knife so they flatten slightly but do not fall apart. This helps tenderize the meat.
- 2Mix the ginger paste, garlic paste, and salt together. Rub this mixture thoroughly over the meat pieces. Place them in a dish, cover, and let marinate for 2 to 2.5 hours.
- 3While the meat marinates, boil the potatoes until they are moderately soft but not mushy (they should hold their shape). Peel them and cut into 20 cubes, roughly the same size as the meat pieces.
- 4Once marination is complete, reshape the meat pieces into rounds if they have flattened. Take 5 skewers (approx. 5 inches long). Thread the ingredients onto each skewer in an alternating pattern: Potato, Meat, Potato, Meat, Potato, Meat, Potato. Each skewer should have 4 potato pieces and 3 meat pieces. Push the pieces close together.
- 5Break the eggs into a shallow dish, add a pinch of salt, and beat well with a fork. Spread breadcrumbs on a separate plate. First, coat the assembled skewers with the beaten egg using your fingers. Then, press them firmly into the breadcrumbs to coat thoroughly. Finally, dip the crumbed skewers back into the remaining beaten egg one last time before frying.
- 6Heat ghee in a frying pan over medium heat. When the ghee is hot (smoking point), place the skewers in the pan, leaving some space between them. Fry until they are a pale reddish-golden color and crispy on all sides. Turn them carefully to ensure even cooking (usually three turns to cook all sides). Remove and serve hot.
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