📝 About This Recipe
A jewel of the Royal Lucknowi kitchens, Boti Kabab consists of succulent chunks of boneless lamb marinated in a velvety blend of yogurt, green papaya, and artisanal spices. These morsels are traditionally charred in a clay tandoor to achieve a smoky exterior while remaining incredibly tender and juicy on the inside. This recipe captures the perfect balance of heat, tang, and the intoxicating aroma of slow-roasted meat that has defined Indian celebratory dining for centuries.
🥗 Ingredients
The Meat & First Marination
- 750 grams Boneless Lamb or Mutton (cut into 1.5-inch cubes, preferably from the leg or shoulder)
- 2 tablespoons Raw Papaya Paste (ground with skin on; acts as a natural tenderizer)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (or to taste)
The Second Marination
- 1/2 cup Hung Curd (Thick Greek Yogurt) (strained of all whey)
- 2 tablespoons Mustard Oil (heated and cooled for a pungent kick)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Garam Masala Powder (high quality or homemade)
- 2 tablespoons Roasted Gram Flour (Besan) (to bind the marinade)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/2 teaspoon Black Salt (Kala Namak) (for an earthy, sulfurous depth)
For Basting and Garnish
- 3 tablespoons Melted Ghee (for basting during grilling)
- 1 teaspoon Chaat Masala (to sprinkle over the finished kababs)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 large Red Onion Rings (soaked in ice water for crunch)
👨🍳 Instructions
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1
Pat the lamb cubes dry with a paper towel to ensure the marinade sticks properly. Place them in a large glass mixing bowl.
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2
Apply the 'First Marination': Mix the meat with raw papaya paste, ginger-garlic paste, lemon juice, and salt. Massage well into the meat and let it rest for at least 30 minutes.
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3
In a separate small pan, lightly roast the gram flour (besan) over low heat for 2-3 minutes until it smells nutty. Do not let it burn.
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4
Prepare the 'Second Marination' by whisking the hung curd, mustard oil, Kashmiri chili powder, garam masala, roasted besan, kasuri methi, and black salt until smooth.
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5
Pour this thick yogurt mixture over the meat. Ensure every cube is generously coated. Cover with plastic wrap and refrigerate for 6-8 hours (overnight is best for mutton).
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6
Remove the meat from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
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7
If using wooden skewers, soak them in water for 30 minutes. If using metal skewers, wipe them with a bit of oil.
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8
Thread 5-6 meat pieces onto each skewer, leaving a tiny gap between pieces so the heat can circulate and cook the sides.
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9
Preheat your grill, tandoor, or oven (with broiler setting) to 220°C (425°F). For an authentic flavor, a charcoal grill is highly recommended.
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10
Place the skewers on the grill. Cook for 8-10 minutes, turning occasionally until the meat starts to brown.
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11
Generously brush the meat with melted ghee. This creates the 'sizzle' and prevents the kababs from drying out. Grill for another 5-7 minutes.
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12
Check for doneness by piercing a piece; it should be charred on the edges but tender and yielding. Do not overcook mutton or it will become rubbery.
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13
Remove from heat and let the kababs rest on the skewers for 3-5 minutes to allow the juices to redistribute.
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14
Carefully slide the meat off the skewers onto a serving platter. Sprinkle immediately with chaat masala and fresh cilantro.
💡 Chef's Tips
Do not skip the raw papaya; it is essential for breaking down the tough fibers of mutton for that 'melt-in-the-mouth' texture. Ensure the yogurt is 'hung' (strained) for at least 2 hours; if the marinade is watery, it will drip off the meat instead of forming a crust. Heating the mustard oil until it smokes and then cooling it removes the harsh raw edge while retaining its signature pungency. For a 'Dhuan' (smoky) effect in an oven, place a red-hot piece of charcoal in a small metal bowl amidst the cooked kababs, pour a teaspoon of ghee over it, and cover the tray tightly for 2 minutes.
🍽️ Serving Suggestions
Serve hot with mint-coriander chutney and a side of laccha pyaaz (thinly sliced onion rings seasoned with lemon and chili). Pair with warm, buttery Garlic Naan or Roomali Roti to wrap the succulent meat pieces. A chilled glass of salty Lassi or a crisp Lager complements the spicy, smoky flavors perfectly. Serve alongside a fresh kachumber salad (diced cucumber, tomato, and onion) for a refreshing crunch.