Dishoom’s lamb boti kabab

Name: Dishoom's lamb boti kabab
Total time: 35 min
Yield: serves 6
Ingredients: boneless lamb leg 1kg, trimmed and cubed; butter melted, for brushing; ginger 4cm, finely grated; garlic 4 cloves, crushed; deggi mirch chilli powder or Kashmiri chilli powder 1 1/2 tbsp; garam masala 1 tsp; papaya 1/2, peeled, deseeded and blended to a purée; vegetable oil 50ml; greek yogurt 150ml; red chilli powder 1 tsp; cumin seeds a pinch; grund cumin a pinch; mint leaves, chopped; lime, cheeks or wedges

35 minutes plus marinating
serves 6
Easy

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

April 18, 2017 at 12:28 pm

Ingredients

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

Marinade

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

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.