Lamb Boti Kebab 1
Meat Boti Kabab
The word Boti means pieces or cubes of meat. They can be made from meat or chicken, marinated to infuse it with flavours. They are very easy to make, no fiddly procedure is involved. For those of you who use bottled curry pastes of different types, just marinate the meat in the paste from the bottle. Serves approximately 4 as a starter or a side dish.
500 gm. Meat, lamb or pork or beef. Lamb tastes best
1/2 inch ginger root, peeled and roughly chopped
4-6 garlic cloves, peeled
1 large onion, peeled and roughly chopped
1 tsp. chilli powder
1/2 tsp. turmeric powder
1 tsp. coriander seeds
1/2 tsp. cumin seeds
Seeds of 2 large brown cardamoms*
1 inch piece cinnamon*
2 bay leaves*
8-10 black peppers*
Salt to taste or 1 full tsp.
1/2 cup thick yoghurt/dahi
2 tbsp. oil
1 tbsp. dry fenugreek/methi leaves (optional)
A few threads of saffron soaked in 1 tablespoon of warm water (optional)
*These are ingredients of Garam Masala. If you don’t have them, just use 2 level tsp. garam masala.
Cut the meat into small cubes. Or, get your butcher to do it for you.
Wash and leave the meat to drain in a colander. Make sure it is well drained, otherwise water will dilute the marinade.
Grind all the ingredients for the marinade to a fine paste, in a blender. Usually, yoghurt and oil provide enough liquid to make it into a paste.
Place the meat in a bowl, add marinade, mix well and leave in the fridge in an airtight container for 3-4 hours or even overnight.
Thread the meat onto skewers, roughly 4-5 pieces per skewer, and grill on barbecue or cook in a preheated oven, 225°C or 450°F, until meat begins to look well browned and sizzles. This takes approximately 30 minutes.
Serve hot on a bed of shredded lettuce, garnished with sliced onions, wedges of lime/lemon and 2-3 green chillies.