Start the day before. The marinating alone is 8 hr, against 45 min of actual work.
Allergens in Boti Kebab: milk, mustard.
Ingredients
Quantities for 4.
- 600g boneless leg, in 3cm cubes Mutton
- 150g, hung 1 hour in muslin Yogurtthin yogurt slides off the meat
- 1 tbsp paste Raw Papayatenderiser; skip only if using very young goat
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 1.5 tsp Kashmiri Chillicolour without much heat
- 1 tsp Coriander Powder
- 3/4 tsp Garam Masala
- 1/2 tsp, coarsely crushed Black Pepper
- 2 tbsp, heated to smoking and cooled Mustard Oil
- 1 tbsp, dry roasted Besanstops the yogurt from weeping in the heat
- 2 tbsp, for basting Ghee
- 1, in wedges Lemonoptional
- 1/2 tsp, to finish Chaat Masalaoptional
- to taste Salt
Cookware
stovetop, tawa, oven
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate at least 4 hours, ideally overnight, refrigerated. Under 2 hours and the mutton stays tough.
- Take the meat out of the fridge 30 minutes before cooking so it grills evenly.
- Roast the besan in a dry pan until it smells nutty and cool it before it goes near the yogurt.
Method
- Pat the mutton cubes completely dry and prick each one two or three times with a fork.
- Rub in the papaya paste, ginger, garlic and salt and leave 20 minutes.
- Whisk the hung yogurt with the roasted besan, kashmiri chilli, coriander powder, garam masala, black pepper and the cooled mustard oil until smooth.Smoked-then-cooled mustard oil loses its raw bite but keeps the pungency.
- Fold the meat through the marinade, cover and refrigerate overnight.
- Thread onto skewers with a finger gap between cubes so the heat gets all the way round.Packed tight, they steam instead of charring.
- Grill over medium-hot charcoal or under an oven grill at 240C for 12–15 minutes, turning every 3 minutes.
- Baste with ghee in the last 4 minutes and let the edges blacken in patches.
- Rest 3 minutes off the heat, then dust with chaat masala and squeeze over lemon.Resting lets the juices settle; cut one straight away and it bleeds out.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat within the hour. Marinated raw meat keeps 2 days refrigerated. Leftover cooked boti is best chopped into a paratha roll rather than reheated whole.
Nutrition Good estimate
One serving of Boti Kebab (220 g) is about 337 calories, or 154 calories per 100 g.
High protein: 34 g a serving, 40% of the calories
| Per serving220 g | Per 100 g | |
|---|---|---|
| Calories | 337 kcal | 154 kcal |
| Protein | 33.7 g | 15 g |
| Carbohydrate | 7.8 g | 4 g |
| of which sugars | 2.7 g | 1 g |
| Fibre | 1.6 g | 1 g |
| Fat | 18.7 g | 8 g |
| of which saturated | 6.7 g | 3 g |
| of which unsaturated | 10.3 g | 5 g |
Nearest database match used for chaat masala, garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.