📝 About This Recipe
Tracing its roots to the royal kitchens of Lucknow, Boti Kabab is a masterpiece of Mughlai cuisine featuring succulent cubes of lamb marinated in a velvety blend of yogurt and aromatic spices. Unlike ground meat kebabs, 'Boti' refers to individual chunks of meat that are tenderized to perfection using raw papaya, ensuring every bite melts in your mouth. Char-grilled to smoky perfection, these kebabs offer a sophisticated balance of heat, tang, and earthy spices that define the elegance of Indian street food.
🥗 Ingredients
The Meat & Tenderizer
- 750 grams Lamb or Mutton shoulder (boneless, cut into 1.5-inch cubes)
- 2 tablespoons Raw Papaya paste (grind with skin for best tenderizing enzymes)
- 1 teaspoon Salt (or to taste)
The Royal Marinade
- 1/2 cup Greek yogurt or Hung Curd (thick and whisked until smooth)
- 2 tablespoons Ginger-Garlic paste (freshly ground preferred)
- 1.5 tablespoons Kashmiri Red Chili powder (for vibrant color and mild heat)
- 1 teaspoon Garam Masala (high-quality aromatic blend)
- 1 teaspoon Roasted Cumin powder (freshly toasted and ground)
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Mustard oil (provides a sharp, authentic pungency)
- 1 tablespoon Besan (Gram Flour) (lightly toasted to bind the marinade)
For Grilling & Garnish
- 3 tablespoons Ghee or Butter (melted, for basting)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 Red Onion (cut into rings for serving)
👨🍳 Instructions
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1
Pat the lamb cubes dry with paper towels to ensure the marinade sticks properly. Place them in a large glass mixing bowl.
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2
Apply the 'First Marinade': Massage the raw papaya paste and salt into the meat cubes. Cover and let it rest for at least 30 minutes; this breaks down the tough muscle fibers.
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3
In a separate bowl, whisk together the thick yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, roasted cumin, and garam masala.
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4
Stir in the mustard oil and lemon juice into the yogurt mixture. The mustard oil adds a traditional smoky depth and helps the spices penetrate the meat.
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5
Add the toasted gram flour (besan) to the marinade. This acts as a binder, ensuring the spices coat the meat evenly rather than dripping off during grilling.
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6
Combine the yogurt marinade with the lamb. Use your hands to ensure every single 'boti' (piece) is thoroughly coated. Cover and refrigerate for at least 4 hours, or ideally overnight.
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7
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
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8
Thread the marinated meat onto the skewers, leaving a tiny bit of space between each piece to allow the heat to circulate and cook the meat evenly.
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9
Preheat your grill to medium-high heat (or prepare a charcoal grill for a more authentic smoky flavor). Lightly grease the grill grates.
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10
Place the skewers on the grill. Cook for 12-15 minutes, turning every 3-4 minutes to ensure an even char on all sides.
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11
During the last 5 minutes of cooking, generously baste the lamb with melted ghee or butter. This creates a beautiful glaze and prevents the meat from drying out.
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12
Check for doneness: the meat should be charred on the outside but tender and juicy on the inside. Remove from heat and let them rest for 3-5 minutes.
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13
Slide the botis off the skewers onto a serving platter. Sprinkle immediately with chaat masala and fresh cilantro while the meat is still hot.
💡 Chef's Tips
Do not skip the raw papaya; it contains papain, which is the only way to get lamb chunks truly 'melt-in-your-mouth' tender. If you don't have mustard oil, you can use vegetable oil with a drop of liquid smoke, though the flavor profile will change slightly. Ensure the yogurt is very thick (hung curd) so the marinade doesn't become watery and slide off the meat. Avoid overcooking; lamb can turn from succulent to rubbery very quickly once it passes the medium-well stage. For a restaurant-style 'dhungar' (smoky) flavor, place a hot coal in a small bowl in the middle of the marinated meat, drizzle ghee on the coal, and seal the lid for 5 minutes before grilling.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Roomali Roti to scoop up the tender meat. Pair with a refreshing Mint-Coriander Chutney and sliced red onion rings soaked in ice water for extra crunch. A side of Kachumber salad (diced cucumber, tomato, and onion) provides a bright, acidic contrast to the rich meat. Complement the spices with a chilled glass of salty Lassi or a crisp lager beer. Serve as an appetizer over a bed of saffron-infused pilaf rice for a complete royal meal.