Boti kebabs are a popular Mughlai dish made with lamb. Traditionally the whole lamb’s leg muscle is marinated overnight in spiced yoghurt, then speared with metal skewers and cooked slowly over hot embers. You can also cook the kebabs in the oven or you could try them on a small charcoal burner. You may not find yourself faced with an imminent elephant ride, like Mr
Cut the meat into
Add the marinade ingredients to the bowl and mix well with your hands to make sure the meat is seasoned and coated on all sides. Cover with clingfilm and pop into the fridge to marinate for 5 hours, or overnight.
When the meat is ready you can begin to construct your kebabs, alternating pieces of meat with whatever other suggested ingredients you are using until the skewer is splendid.
Cook over a slow-burning charcoal fire until the meat is browned and tender, basting frequently with the marinade and the oil.
If you are cooking the kebabs in the oven,
While the kebabs are cooking, mix together the yoghurt, lemon juice, poppy seeds and mint in a bowl to make a dressing. When the kebabs are ready, remove the skewers and serve the meat in flatbreads, with the yoghurt dressing drizzled over the meat.
© 2012 All rights reserved. Published by Atlantic Books.