Name: Lamb boti kabab
Total time: 25 min
Yield: 1
Cuisine: indian
Ingredients: 1 kg boneless lamb leg; unsalted butter; 5 cloves of garlic; 3cm piece of ginger; ½ a lime; 150 g Greek yoghurt; 50 ml sunflower oil; 35 g papaya paste (see tip); 20 g deggi mirch (see tip); 1 teaspoon garam masala; 1 teaspoon red chilli powder; 1 pinch of cumin seeds; 1 pinch of ground cumin

Lamb boti kabab

0 Likes

Total Time:
25 minutes

Savor alongside your favorite sides or pair with aromatic kachumber salad bursting with sliced tomatoes, cucumbers, and onions drizzled in zesty lemon juice.

Ingredients:

1 kg boneless lamb leg
unsalted butter
5 cloves of garlic
3cm piece of ginger
½ a lime
150 g Greek yoghurt
50 ml sunflower oil
35 g papaya paste (see tip)
20 g deggi mirch (see tip)
1 teaspoon garam masala
1 teaspoon red chilli powder
1 pinch of cumin seeds
1 pinch of ground cumin

Instructions:

Prepare the lamb by trimming the fat and cutting it into 2.5cm cubes. Tenderize the meat by pricking it with a fork, then remove excess moisture with paper towels. Grate the garlic and ginger finely, then combine with lime juice, sea salt, and other marinade ingredients. Marinate the lamb in the mixture, ensuring it's fully covered, and refrigerate for at least 8 hours. When ready to cook, preheat the grill. Skewer the meat, spacing them 2.5cm apart. Grill the kebabs for 5 minutes, flip, and cook for another 2 minutes. Melt butter for basting, grill the kebabs for a final 5 minutes. Serve immediately with kachumber salad, coriander leaves, and lime wedges.

We use cookies

Similar Recipes

Slow-cooked lamb shoulder

Aromatic lamb curry

Salma Hayek's Lebanese kibbeh

Epic lamb kebabs

Saganaki lamb skewers with pickled cabbage