Lamb Boti Kebab 2
Meat Boti Kabab
This is a very gently flavoured dish. Many versions exist, this is how I make it. I do not add garlic or turmeric to it. You can use this recipe for grilled or stir fried lamb chops too. Serves 4
500 gm. shoulder or leg of spring lamb or mutton, bone removed and cubed. Pork or beef can also be used.
1 tbs. fresh ginger, peeled and grated
3-4 cloves garlic, peeled and crushed
2 tsp. salt or to taste
1 level tsp. or less chilli powder
2 -3 tbs. ghee or clarified butter
1 small onion, peeled and thinly sliced
1-2 inch pieces cinnamon sticks*
2 large cardamoms*
5-6 back peppers*
1 bay leaf*
1 cup thick yoghurt, lightly beaten
A few strands of saffron, added to 1 tbs. warm water
1 tbs. sultanas, roughly chopped
1 tbs. almond powder
Small bamboo skewers.
A large, heavy bottomed, frying pan with lid
*If you do not have these ingredients individually, use 1 heaped teaspoon of garam masala.
Get your butcher to remove tendons and membranes and cut the meat into approximately 1 inch cubes.
Place meat in a bowl, along with all marinade ingredients. Mix well. Allow to marinate for 1-2 hours.
Thread 3-4 meat pieces per skewer, with no space in between. Keep aside.
Heat ghee in a large frying pan and fry sliced onions, until well browned. Lift onions out.
Grind onions into a paste and keep aside.
Now heat the ghee again and add all whole spices marked *.
Add meat on skewers and seal meat on all sides by turning gently.
Mix yoghurt, ground onions, saffron, sultanas and almond powder and add to the meat in the pan.
Cook covered, on low heat, until almost all liquid has evaporated. Turn skewers gently from time to time.
These can also be cooked in a hot oven or on a barbecue.