Dishoom lamb boti kabab

Dishoom’s lamb boti kabab

  • 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



  • 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

To serve

  • mint leaves chopped
  • lime cheeks or wedges


  • 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.

Nutritional Information

  • Kcals 424
  • Fat 29.8g
  • Saturates 10.9g
  • Carbs 3.5g
  • Sugars 3g
  • Fibre 1.7g
  • Protein 34.6g
  • Salt 0.6g