Sali Boti — Parsi Apricot Lamb with Potato Straw (सालि बोटी)

Parsi (Zoroastrian) community, Mumbai and Gujarat — Persian culinary tradition of sweet-sour meat preparations adapted to Indian ingredients

Sali boti is the Parsi (Zoroastrian) lamb preparation that exemplifies the sweet-sour balance central to that cuisine — bone-in mutton (boti) braised in a tomato-onion-dried apricot sauce, served under a pile of sali (fine potato straws fried crisp). The dish travels the full sour-sweet arc: the dried apricots (or kokum) provide sweetness, the tomato provides acidity, the meat provides richness, and the sali provides the textural contrast. It is an everyday Parsi dish despite its feast-like appearance.

With brown rice (chawal) or warqi paratha. The crisp potato straw provides textural relief from the soft braised meat.