Name: Dishoom's lamb boti kabab
Total time: 35 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 1kg boneless lamb leg, trimmed and cubed; melted butter, for brushing; 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; mint leaves, chopped; lime, cheeks or wedges

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.