Boti Kebab

Relish in these finger-licking recipes and some traditional desserts this festive season
  • 18 Aug - 24 Aug, 2018
  • Mag The Weekly
  • Cookery


· 1kg lamb, boneless

· ½ cup ginger & garlic paste

· Salt to taste

· 5tbsp lemon juice

· 60g raw papaya paste

· ¼ cup yoghurt

· 1tsp white pepper powder

· 1tsp cumin powder

· 1tsp green cardamom powder

· 2tsp red chilli powder

· Vegetable oil

· Butter


Wash and clean the lamb; marinate it lamb with ginger-garlic paste, salt, lemon juice and raw papaya paste, and keep aside for at least 30 minutes. Prepare a second marinade by mixing all the other ingredients except butter; marinate the lamb cubes and keep aside for at least two hours. Skewer the lamb cubes and roast in a tandoor, oven, grill or broiler for 15-20 minutes. Remove the meat, baste with butter and roast again for three to five minutes. Remove from skewers and serve hot.