Name: Lamb Boti Kabab
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 500 g boneless lamb leg steaks (3–4); 25 ml vegetable oil; 1 tbsp lime juice; 1 tsp fine sea salt; 3 tsp deggi mirch chilli powder; 25 g garlic paste; 10 g ginger paste; 20 g papaya paste; 100 g full-fat Greek yoghurt; Lime wedges; Kachumber; Mint leaves, shredded; 20 ml lime juice; 25 g unsalted butter, melted; 1½ tsp kabab masala; 1¼ tsp ground cumin; A pinch of caraway seeds, crumbled between two fingers; 1½ tsp garam masala

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Dishoom

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.

Ingredients

500 g boneless lamb leg steaks (3–4)

Method

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

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Ingredients

Method

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