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Dishoom lamb boti kabab

Dishoom's lamb boti kabab

Published: April 18, 2017 at 12:28 pm
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  • Preparation and cooking time
    • Total time
    • plus marinating
  • Easy
  • Serves 6

Dishoom has become synonymous with moreish Indian food designed to be eaten throughout the day. You’ll find no tikka masala here! Try traditional lamb boti kababs for dinner tonight. This recipe was created by Dishoom's executive chef, Naved Nasir

Nutrition:
NutrientUnit
kcal424
fat29.8g
saturates10.9g
carbs3.5g
sugars3g
fibre1.7g
protein34.6g
salt0.6g
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Ingredients

  • 1kg boneless lamb leg, trimmed and cubed
  • melted butter, for brushing

Marinade

  • 4cm ginger, finely grated
  • 4 cloves garlic, crushed
  • 1 1/2 tbsp deggi mirch chilli powder or Kashmiri chilli powder
  • 1 tsp garam masala
  • 1/2 papaya, peeled, deseeded and blended to a purée
  • 50ml vegetable oil
  • 150ml greek yogurt
  • 1 tsp red chilli powder
  • a pinch cumin seeds
  • a pinch grund cumin

To serve

  • mint leaves, chopped
  • lime, cheeks or wedges

Method

  • STEP 1

    Mix together the marinade ingredients, add the lamb and toss well. Cover and chill for at least 8 hours.

  • STEP 2

    Heat the grill to high and skewer the lamb, leaving a 2-3cm gap between each piece of meat. Grill for 4 minutes on each side, brushing with butter regularly. Serve sprinkled with mint leaves, lime cheeks and a kachumber salad, if you like.

To make kachumber salad, just toss chunks of cucumber, red onion and tomato with a little lime juice.

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