📝 About This Recipe
Tracing its heritage back to the royal kitchens of Lucknow, Boti Kebab is a masterclass in Indian grilling. These bite-sized morsels of tender lamb are marinated in a sophisticated blend of raw papaya, thick yogurt, and aromatic spices before being charred to smoky perfection. What sets this dish apart is the 'melt-in-your-mouth' texture achieved through a dual-marination process, making it an quintessential starter for any festive gathering.
🥗 Ingredients
The Meat & First Marination
- 500 grams Mutton (Lamb or Goat) (boneless, cut into 1.5 inch cubes)
- 2 tablespoons Raw Papaya Paste (skin included for natural tenderizing)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (or to taste)
The Spice Infusion (Second Marination)
- 1/2 cup Hung Curd (Greek Yogurt) (thick and creamy)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color without extreme heat)
- 1 teaspoon Garam Masala (preferably homemade)
- 2 tablespoons Roasted Gram Flour (Besan) (acts as a binding agent)
- 2 tablespoons Mustard Oil (for authentic pungent aroma)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/2 teaspoon Black Salt (Kala Namak) (for a tangy, sulfurous depth)
For Basting and Garnish
- 3-4 tablespoons Ghee or Melted Butter (for basting during grilling)
- 1 teaspoon Chaat Masala (for sprinkling over finished kebabs)
- 1/4 cup Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Pat the mutton cubes completely dry with paper towels. Any excess moisture will prevent the marinade from sticking.
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2
In a large glass bowl, combine the mutton with the raw papaya paste, ginger-garlic paste, lemon juice, and salt. Massage well into the meat, cover, and refrigerate for at least 1 hour. This first marination breaks down the tough fibers.
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3
While the meat rests, roast the gram flour (besan) in a small pan over low heat for 2-3 minutes until it smells nutty and turns slightly golden. Do not burn it.
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4
Prepare the second marinade: In another bowl, whisk together the hung curd, roasted gram flour, Kashmiri chili powder, garam masala, mustard oil, kasuri methi, and black salt until smooth.
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5
Add the partially marinated mutton into this spiced yogurt mixture. Ensure every piece is generously coated. Cover and refrigerate for an additional 4-5 hours (overnight is best).
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6
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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7
Thread the marinated mutton cubes onto the skewers, leaving a tiny gap between pieces to ensure even heat circulation.
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8
Preheat your grill, tandoor, or oven (to 220°C/425°F). If using an oven, place a wire rack over a baking tray to allow drippings to fall.
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9
Grill the kebabs for 15-20 minutes. Turn the skewers every 5 minutes to ensure even browning on all sides.
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10
Halfway through the cooking process, generously brush the meat with ghee or melted butter. This creates a beautiful char and keeps the meat moist.
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11
Once the meat is tender and has charred edges, remove from the heat. Let the kebabs rest for 3-5 minutes before serving to allow the juices to redistribute.
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12
Optional 'Dhungar' (Smoky Flavor): Place a small piece of burning charcoal in a steel bowl, put the bowl in the middle of the finished kebabs, pour a teaspoon of ghee on the coal, and cover the entire dish with a lid for 2 minutes.
💡 Chef's Tips
Always use raw papaya with the skin on; the enzymes (papain) are most concentrated in the skin and are essential for tenderizing mutton. Don't skip the roasting of the gram flour, as raw flour will give the kebabs a pasty, unpleasant taste. If the yogurt is too watery, the marinade will drip off; ensure you use thick hung curd or Greek yogurt. Avoid overcooking; mutton can turn from tender to rubbery very quickly once it passes the 'done' stage. If you don't have mustard oil, you can use any neutral oil, but you will lose that signature 'zing' found in authentic street-style kebabs.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and thinly sliced red onion rings soaked in ice water. Pair with fluffy Khamiri Roti or Garlic Naan to soak up any remaining juices. Serve as an appetizer with a chilled glass of Nimbu Paani (Indian Lemonade) or a crisp Lager. Garnish with a heavy sprinkle of chaat masala and a final squeeze of fresh lime juice just before the first bite. Accompany with a side of 'Lachha Pyaz' (masala onion salad) for a crunch that complements the soft meat.