Boti Kebabs
Cubed lamb kebabs
I used lamb rather than mutton for this recipe. Cooking time should be less than 10 minutes in the tandoor.

1 kg mutton (cut into 2 cm cubes)
6 level tbsp curd
¼ cup lemon juice
salt to taste
¼ cup vegetable oil
3 level tbsp tomato paste
2 tsp dry English mustard
Grind together

1 tbsp coriander seeds
1 tbsp turmeric
½ tsp cloves
½ tsp cinnamon
10 cloves garlic
1 tbsp cumin seeds
1 tbsp garam masala
½ tsp mace
2 cm sq piece ginger
Add the tomato paste, curd, mustard, salt, ‘/4 cup oil, lemon juice to ground masalas and mix to a smooth paste.
Remove any fat from meat pieces.
Stab pieces with point of sharp knife, then place them in a glass bowl.
Pour marinade over meat.
Mix well, cover and refrigerate at least 4 hours or preferably overnight. The meat will take 30—40 minutes to cook, so light your charcoal fire accordingly.

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Boti Kabab, 8.3 out of 10 based on 3 ratings

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