Dishoom's lamb boti kabab
Serves 6
Easy
Total time:
plus marinating
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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- 1kg boneless lamb legtrimmed and cubed
- melted butterfor brushing
Marinade
- 4cm gingerfinely grated
- 4 cloves garliccrushed
- 1 1/2 tbsp deggi mirch chilli powder or Kashmiri chilli powder
- 1 tsp garam masala
- 1/2 papayapeeled, 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 leaveschopped
- limecheeks or wedges
Nutrition: per serving
- kcal424
- fat29.8g
- saturates10.9g
- carbs3.5g
- sugars3g
- fibre1.7g
- protein34.6g
- salt0.6g
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.
