Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Dishoom's lamb boti kabab
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 6
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.
