Lamb Boti Kaba or Shrimp or Chicken

meal traditional recipe

INFO

One I got from the marvelous Dishoom book (adapted).

Details

Ingredients

• 500 g of boneless leg lamb
  • Alternate are chicken or Shrimps
• Mint leaves
• lime quarter
• 1 Tsp of kabab masala

Ingredients Marinade

• 100 g of Greek Yoghurt
• 20 g pf Papaya Paste
• 10 g of ginger paste
• 25  g of garlic paste
• 3 Tsp of mirch chili pwoder
• 1 Tsp of salt
• 1 tbsp of lime juice
• 1 pinch of caraway seeds

**Method Marinate **

1. Take the greek yoghurt into a sieve and let it lose its water (30 mn)

2. Cut the meat in chunks, add to a large bowl (if you use Papaya paste, coat the meat with it)

3. Peel and cut the ginger and place in shredder

4. Peel and cut the garlic and place into the shredder

5. Add the greek yoghurt

6. Add the remaining marinade ingredients

7. Shredded into a paste/juices

8. Coat the meat with the marinade

9. Set aside (up to overnight for the lamb, a few hours for the chicken/shrimp

10. refrigerate

**Method Grill **

1. You can do this on the grill, i used a cast iron pan

2. Heat the pan, very hot

3. Add the meat, you will see the yoghurt burn a bit…you want this, but just the right level…goog luck

4. Turn the meat and roast all side until meat is cooked

5. Slice some mint leaves

6. Sprinkle some kabbab masala over the meat (did not have any, not a big deal)

7. Add some lime juice

8. Add the mint and serve

Quick View

Traditional
Serve	4
Preparation Time	15 mn
Cooking Time	10 mn
Temperature
Authors	Pascal Crausaz / Dishoom
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