Lamb or Beef Kababs

Name: Lamb or Beef Kababs (Boti kabab)
Yield: Serves 4 as a snack
Cuisine: Indian
Ingredients: ¾ teaspoon salt; 225–250 g/8–9 oz boned lamb from shoulder or leg, or beef steak; 4 tablespoons natural yogurt; ½ teaspoon ground coriander seeds; 1 teaspoon ground cumin seeds; ¼ teaspoon cayenne pepper; 1½ tablespoons lemon juice; 1 garlic clove, peeled and very finely grated; 2.5 cm/1 inch cube of fresh ginger, peeled and very finely grated; 1½ tablespoons vegetable oil

Boti kabab

Preparation info

Serves
4
as a snack

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

These kababs make excellent nibbling fare for snacks.

Ingredients

225–250 g/8–9 oz boned lamb from shoulder or leg, or beef steak

Asia
India
Snack
Gluten-free

Method

Cut the meat into 2cm/¾ inch cubes and put in a stainless-steel bowl, or a non-metallic bowl.
Combine the yogurt, lemon juice, ginger, garlic, cumin, coriander, cayenne and salt in a bowl and mix well with a fork.
Hold a sieve over the meat and pour the yogurt mixture into it. Push this mixture through the sieve, extracting all the paste that you can.