As we step into 2025, I’ve decided to expand my recipe repertoire and share some of my family’s favorite dishes featuring animal protein. While I’ve often focused on vegetarian protein—which can sometimes be complex to combine for optimal biological value—I also deeply appreciate the benefits of animal protein in certain health conditions. For instance, autoimmune protocols (AIP) and plans addressing estrogen dominance often lean heavily on animal protein for its specific health benefits.
That said, nutrition is never one-size-fits-all, and I’m here to celebrate all the flavors and health benefits that diverse recipes offer. Today, I’m sharing my version of a beloved Parsi dish: Salli Boti. This recipe is inspired by a classic from the cookbook Dishoom and has been adapted to align with my principles of real food nutrition. It’s a hearty, flavorful lamb dish that’s perfect for weekends or festive gatherings.
Why Choose Quality Animal Protein?
When cooking with animal protein, always aim for:
Grass-fed, hormone-free, and antibiotic-free options for optimal nutrient density.
Wild-caught seafood where possible, focusing on smaller fish to reduce contamination.
Ethically sourced and sustainable meats to support both your health and the planet.
My Approach to Salli Boti
Traditional Salli Boti recipes may include ingredients like refined sugar and white vinegar, but I’ve chosen to use alternatives that are better for overall health. For fats, I’ve opted for high-quality options, and I avoid additives or chemical-laden spices. This ensures the dish remains flavorful and nutritious.
Ingredients:
500g lamb, cubed
2 tablespoons ghee or avocado oil
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon cinnamon powder
1/2 teaspoon chili powder (adjust to taste)
1 tablespoon apple cider vinegar
1 tablespoon coconut sugar (optional)
1/2 cup vegetable broth
Salt to taste
Fresh coriander for garnish
Salli (Baked potato straws) for topping (optional)
Instructions:
Heat ghee or avocado oil in a heavy-bottomed pan.
Sauté onions until golden brown. Add the ginger-garlic paste and cook until fragrant.
Stir in turmeric, cumin, coriander, cinnamon, and chili powders. Cook for a minute.
Add the lamb cubes and sear until browned on all sides.
Mix in the tomato puree, apple cider vinegar, and coconut sugar (if using). Cook for 5 minutes.
Pour in the broth, reduce the heat, and let the mixture simmer gently for 30-40 minutes, or until the lamb is tender.
Adjust salt to taste. Garnish with fresh coriander and top with salli if desired.
Are you following Metabolic Balance Program?
Modifications:
For my Metabolic Balance fans:
Vegetarian option: Swap lamb for tofu or paneer and follow the same method.
Strict Phase Modifications: Omit the oil and use vegetable broth or water for sautéing.
I hope you enjoy this wholesome and flavorful dish in your kitchen as much as my family does!
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