Dishoom's lamb boti kabab
- Naved Nasir
Published: April 18, 2017 at 12:28 PM
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Serves 6
Easy
Total time: 35 mins
plus marinating
0 reviews
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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
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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal424
- fat29.8g
- saturates10.9g
- carbs3.5g
- sugars3g
- fibre1.7g
- protein34.6g
- salt0.6g
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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.
Authors
Naved Nasir
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