Lamb boti kabab | Lamb recipes | Jamie magazine recipes
Try this lamb boti kabab recipe from Jamie magazine which marinates the lamb in acidic papaya paste to tenderise the meat for a delicious result.
Ingredients
- 1kg boneless lamb leg
- unsalted butter
- MARINADE
- 5 cloves of garlic
- 3cm piece of ginger
- ½ a lime
- 150g Greek yoghurt
- 50ml sunflower oil
- 35g papaya paste (see tip)
- 20g deggi mirch (see tip)
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder
- 1 pinch of black cumin seeds
- 1 pinch of ground cumin
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