LAMB BOTI KEBAB

The last time I went to Lucknow, I had the chance to try some lamb boti kebab. The flavour still runs through my mind. The lamb leg is chopped into small boti kabab and being marinated with some simple spices. Food in Lucknow is all about freshness and simplicity. 

INGREDIENTS

  • Lamb (boneless, cut into 1inch cubes) 1.5 kg
  • Lemon juice 60 ml
  • Salt 10 gm

MARINADE

  • Plain yogurt 300 gm
  • Mustard oil 80 ml
  • Garlic (peeled and grind) 75 gm
  • Ginger (peeled wash grind) 75 gm
  • Salt 15 gm
  • Red chilly powder 30 gm
  • Coriander powder 30 gm
  • Cumin powder 25 gm
  • Garam masala powder 20 gm
  • Orange red colour 5 gm

 

METHOD

  • Trim the fat off the meat and prick the cubes with a sharp pointed knife
  • Place the cubes of lamb in a shallow bowl and pour on the lemon juice and salt and stand for 30 minutes
  • Mix the marinade ingredients together Pour over the meat, mix thoroughly, cover and leave to stand overnight in refrigerator
  • Piece the cubes of lamb onto skewers
  • Place over medium hot tandoor/ OTG griller and cook for 10 to 15 minutes or until cooked
  • Turning occasionally and basting with any remaining marinade and oil
  • Serve hot with mint chutney and laccha onion

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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