Lamb Boti Kabab

Preparation info
  • Serves


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

Boti simply means a small slice of meat, and this dish of tender chunks of lamb has a healthy kick from the spicy marinade. It works brilliantly on a barbecue.


  • 500 g boneless lamb leg steaks (3–4)


  1. Place a sieve over a bowl and line with muslin. Pour the yoghurt into the muslin cloth and leave it to strain for at least 3 hours (see note).
  2. In the meantime, trim the lamb of any fat and cut into 3 cm chunks. Pat as dry as you can with kitchen paper. Place in a bowl, add the papaya paste and toss the lamb chunks to coat