Name: Boti Kebabs
Yield: Serves 4
Cuisine: India
Ingredients: 1 large red onion, cut into 16 pieces; Juice of 1 lemon; 6 tablespoons chopped fresh coriander, to serve; A handful of fresh mint leaves; 2 teaspoons minced garlic; 2 small green peppers, each cut into 8 pieces, or 1 large green pepper, cut into 16 pieces; 60ml/2fl oz vegetable oil; 2 teaspoons salt; 4 tablespoons plain yoghurt; 900g/2lb lean sirloin steak or lamb leg meat; 4 teaspoons ground coriander; 1 tablespoon poppy seeds; ¼ teaspoon cayenne pepper; 3 tablespoons chopped onion; 1 tablespoon water; 110g/4oz yoghurt; 2 teaspoons ground turmeric; ½ teaspoon ground cumin; 16 mushrooms; 2 teaspoons poppy seeds; 1 teaspoon ground ginger

Preparation info

Serves
4

Difficulty
Medium

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

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 Fogg, but these juicy, soft morsels should fortify you against any smaller hurdles that life throws into your