Boti Kebab

These are one of the first mutton kebabs I made of for Mr. Parveez and since then they are a family favorite. The kebabs are spicy in flavor, crunchy from outside and soft from inside. These kebabs are steamed before pan frying.

The good thing about steaming is that if there is any extra fat in the meat, it gets drained which kind of makes the kebab a little healthy. To eat these on diet, you will have to pan fry them with as little oil as possible or you could also use those oil sprays. Steaming is different from boiling. Boiling the kebabs might take away the flavor and spice, where as steaming cooks the spice and the meat is completely tender. So, when you pan fry, it only takes a few minutes for the meat to get crunchy and its ready to eat.

A super fab recipe to serve guests as a side dish. Easy to make and easy to please.

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Boti Kebab

Lamb chunks marinated, steamed and pan fried

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Cuisine

Indian, Mughlai

Prep Time

5 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 500 gms Lamb/Goat with or without bones
• 1 tsp Salt
• 1/2 tsp Turmeric Powder
• 1 tsp Red chili powder
• 1/2 tsp zeera powder Roasted cumin powder
• 2 tbsp Ginger garlic paste
• 1 tsp Tandoori masala
• 3 tbsp Apple cider vinegar
• 2 tbsp Meat Tenderizer

Cuisine Indian, Mughlai Prep Time 5 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 500 gms Lamb/Goat with or without bones 1 tsp Salt 1/2 tsp Turmeric Powder 1 tsp Red chili powder 1/2 tsp zeera powder Roasted cumin powder 2 tbsp Ginger garlic paste 1 tsp Tandoori masala 3 tbsp Apple cider vinegar 2 tbsp Meat Tenderizer

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Instructions

1. Mix everything together and marinate the meat for at least 3 hours. Steam the kebabs for 15-20 minutes[do not boil]. The meat will cook.

   
2. Since we already steamed the meat, its cooked from inside.

   
3. Pan fry them, till its crunchy from the outside. Pan fry with little oil to crunch up the exterior.

   
4. Serve hot as a side dish.