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.
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).
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