Boti Kebab recipe
information
Succulent pieces of lamb barbecued to perfection
ingredients
1 kg (2.2 lb) Lamb, cut into boneless pieces
1/2 cup Ginger-garlic (adrak-lasan) paste
Salt to taste
5 tbsp (75 ml) 2 1/2 fl oz Lemon (nimbu) juice
60 g (2 oz) Raw papaya paste
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi), hung
1 tsp (2 g) White pepper (safed mirch) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Green cardamom (choti elaichi) powder
2 tsp (4 g) Red chilli powder
1/2 cup (100 ml) 3 1/2 oz Vegetable oil
Butter for basting
1/2 cup Ginger-garlic (adrak-lasan) paste
Salt to taste
5 tbsp (75 ml) 2 1/2 fl oz Lemon (nimbu) juice
60 g (2 oz) Raw papaya paste
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi), hung
1 tsp (2 g) White pepper (safed mirch) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Green cardamom (choti elaichi) powder
2 tsp (4 g) Red chilli powder
1/2 cup (100 ml) 3 1/2 oz Vegetable oil
Butter for basting
method
1. Marinate the lamb with ginger-garlic paste, salt, lemon juice, and raw papaya paste. Keep aside for 30 minutes.
2. Prepare a second marinade by mixing all the other ingredients except butter. Marinate the lamb cubes with this marinade and keep aside for 2 hours.
3. Skewer the lamb cubes and roast in a tandoor / oven / grill/broiler for 15-20 minutes. Remove, baste with butter and roast again for 3 - 5 minutes.
4. Remove from skewers and serve hot.
2. Prepare a second marinade by mixing all the other ingredients except butter. Marinate the lamb cubes with this marinade and keep aside for 2 hours.
3. Skewer the lamb cubes and roast in a tandoor / oven / grill/broiler for 15-20 minutes. Remove, baste with butter and roast again for 3 - 5 minutes.
4. Remove from skewers and serve hot.
serving amount
serves: 4
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