Uploaded March 2026 | Updated September 2026, 13 minutes ago

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Dishoom recipes have never let me down. So far the Chicken Ruby and the Black Daal have been showstoppers. I need a guaranteed winner today so going with Salli Boti (Lamb Curry). Throw in some chapti and kachumber salad for good measure and we have ourselves a feast!

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Recipe from Dishoom cookbook:

Salli Boti:
(serves 4 to 6)
150ml (2/3 cup) veg oil
1 cinnamon stick
2 bay leaves
500 grams (3 to 4 medium onions)red onions, diced
1kg (2.2 lbs) of boneless leg of lamb, cut into 3 cm pieces
50 grams (3 tb)garlic paste
35 grams (2.5 tb) ginger paste
2 tsp deggi mirch chili powder
1 tsp turmeric
2 tsp salt
400 grams (14 oz can) canned tomatoes
40 ml (2 tb + 2 tsp) vinegar
35 (2 tb) jaggery
1 tsp garam masala

Salli (potato crisps)
(serves 2 to 4)
250 g potatoes (2 medium potatoes)
veg oil for frying

Chapatis
(makes 10)
125 grams (1 cup) ap flour
375 grams (around 3 cups) atta flour
8 grams (1.5 tsp) salt
1/4 tsp sugar
125 ml (1/2 cup) milk
1 medium egg
1 tb veg oil

Kachumber:
(serves 2ish)
1/4 red onion
1 large tomato
1/3 cucumber
salt
20 cilantro leaves
juice of 1/4 of a lime