Lamb Boti Kabab Recipes

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LAMB BOTI KABAB



Lamb boti kabab image

You can serve these with whatever accompaniments you like, but kachumber is a popular salad to eat with many Indian dishes - a medley of sliced tomato, cucumber and onion, dressed with lemon juice.

Provided by Naved Nasir

Categories     Mains     Jamie Magazine     Alfresco     Indian     One-pan recipes     BBQ food

Time 25m

Yield 6

Number Of Ingredients 14

1 kg boneless lamb leg
unsalted butter
MARINADE
5 cloves of garlic
3cm piece of ginger
½ a lime
150 g Greek yoghurt
50 ml sunflower oil
35 g papaya paste (see tip)
20 g deggi mirch (see tip)
1 teaspoon garam masala
1 teaspoon red chilli powder
1 pinch of cumin seeds
1 pinch of ground cumin

Steps:

  • Trim the lamb of fat, then cut into 2.5cm cubes. Prick all over with a fork, then squeeze out any moisture and pat it dry with paper towels.
  • Peel and finely grate the garlic and ginger, then mix with 1 tablespoon of lime juice, 1 teaspoon of sea salt and the remaining marinade ingredients.
  • Submerge the lamb chunks in the marinade, ensuring they are covered, then pop in the fridge for at least 8 hours.
  • When you're ready to cook, preheat the grill to high. Thread the meat onto skewers, keeping them 2.5cm apart.
  • Grill the kebabs for 5 minutes, then turn and cook them for another 2 minutes.
  • Melt the butter, then use it to baste the kebabs and grill for a final 5 minutes.
  • Serve straight away. Delicious with a kachumber salad, coriander leaves and lime wedges on the side.

Nutrition Facts : Calories 288 calories, Fat 23.9 g fat, SaturatedFat 6.7 g saturated fat, Protein 17.4 g protein, Carbohydrate 3.4 g carbohydrate, Sugar 2.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre

LAMB BOTI KEBABS



Lamb Boti Kebabs image

Make and share this Lamb Boti Kebabs recipe from Food.com.

Provided by Sandeep

Categories     Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb lamb sirloin
3 tablespoons plain yogurt
3 teaspoons tandoori masala (available in any Indian Grocery store)
1 tablespoon ginger-garlic paste
1/2 teaspoon chat masala (available in any Indian Grocery store)
1/2 teaspoon garam masala
1 teaspoon dried cilantro
1/4 teaspoon carrom seeds (Dry Roasted)
3/4 teaspoon salt (as per taste)
1 tablespoon chickpea flour (Besan, available in any Indian Grocery store)
1 teaspoon red chili pepper
1/2 teaspoon dried mint
1 tablespoon oil
4 tablespoons butter or 4 tablespoons oil, for basting

Steps:

  • Trim all fat from the meat.
  • Wash meat and pat dry using a paper towel Cut meat into 1-inch cubes.
  • Make a mixture of all the other ingredients except Oil and Chickpea Flour.
  • Taste the mixture and adjust spices and salt to desired levels Add Oil and Chickpea flour and mix well.
  • Add meat to the mixture and mix well.
  • Marinate the meat for at least 4 hours to 24 hours (I marinate it for 24 hours).
  • Pre-heat oven to 350 F.
  • Thread the marinated meat on the skewer leaving some space between individual pieces.
  • If using Bamboo Skewers soak the skewers in water for about an hour so that the skewers don't burn.
  • Place the skewers on a deep baking dish so that the meat hangs and does not touch any surface and the excess marinade drips into the pan.
  • Brush the meat with the remaining marinade Bake in the oven for 10 minutes.
  • Take out and baste the meat with oil or butter Bake for 10 minutes.
  • Take out and baste the meat with oil or butter Bake for 10 minutes.
  • Take the meat out and remove the meat from the skewers and serve with your favorite accompaniment.

Nutrition Facts : Calories 406.6, Fat 34.8, SaturatedFat 16.4, Cholesterol 110.4, Sodium 607.8, Carbohydrate 1.6, Fiber 0.2, Sugar 0.8, Protein 21.2

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