Entree: India – Awadhi / Lucknow – बोटी कबाब ➤ Boti Kabab (skewered marinated lamb cubes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 4 hrs 30 min

Total 4 hrs 35 min

Ingredients

- 1 lb (454 g) boneless lamb or mutton, cut into 1-inch (2.5 cm) cubes (such as lamb shoulder)
- 1/2 cup (120 ml) plain yogurt (preferably thick)
- 1/4 cup (60 ml) fried onion paste (see note)
- 2 tbsp (30 ml) ginger-garlic paste
- 2 tbsp (30 ml) raw papaya paste (natural tenderizer) or 1 tbsp (15 ml) raw papaya grated
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Kashmiri red chili powder or mild chili powder
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) roasted cumin powder
- 1/2 tsp (2.5 g) coriander powder
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 tbsp (15 ml) ghee (clarified butter) for basting, optional
- 8–10 metal or soaked wooden skewers
- Fresh mint leaves and lemon wedges for garnish

(Note: To make fried onion paste, thinly slice 1 medium onion and fry in oil over medium heat until golden and soft, then cool and blend into a smooth paste; measure 1/4 cup (60 ml) for the recipe.)

Instructions

1. In a large bowl combine yogurt, fried onion paste, ginger-garlic paste, raw papaya paste, lemon juice, Kashmiri chili powder, garam masala, roasted cumin, coriander powder, black pepper, salt, and mustard oil. Mix into a smooth marinade.
2. Add the cubed lamb to the marinade and mix well so each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight for best tenderness and flavor.
3. If using wooden skewers, soak them in water for 30 minutes. Preheat a grill to medium-high or preheat oven broiler and line a baking sheet with foil.
4. Thread the marinated lamb cubes onto the skewers, leaving a little space between pieces for even cooking.
5. Grill the skewers over direct heat for 8–12 minutes, turning every 2–3 minutes and basting with ghee or oil, until edges are charred and internal temperature reaches 145–160°F (63–71°C) depending on desired doneness.
6. If using an oven, place skewers on the prepared baking sheet and broil 6–8 inches from heat for 8–12 minutes, turning once and basting as above, until nicely charred and cooked through.
7. Remove skewers and rest for 3 minutes. Garnish with torn mint leaves and serve with lemon wedges, roomali roti or steamed rice, and sliced onions.