Spicy lamb cubes marinated in yogurt mixture, threaded on skewers and grilled, Boti Kebabs (BOH-tee k’bahb) are very easy to make. This adaptation of a popular Indian dish is usually eaten with chapatis, but it may also be served with rice as part of an Indian meal.
2 lb. boned leg of lamb, cut into
5 fl. oz. plain yogurt
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon salt garlic cloves, crushed
1-inch piece fresh ginger, grated or finely chopped
1 tablespoon chopped fresh coriander leaves lemons, cut into wedges
Put the lamb cubes into a large mixing bowl.
Put the yogurt in a small mixing bowl and beat it well with a wooden spoon. Add the ground coriander, turmeric, chilli powder, salt, garlic and ginger and stir well to mix. Pour this mixture over the lamb cubes and mix well. Cover the bowl with aluminium foil and leave it in the refrigerator for at least 6 hours or overnight.
Preheat the grill to high. Stir the meat mixture well with a wooden spoon. Thread 8 or 12 skewers, depending on the size of your skewers, with the meat cubes. Line your pan with aluminium foil to keep it clean. Grill the kebabs for 4 minutes on each side, 8 minutes in all.
Place the skewers on a serving dish, sprinkle the kebabs with the coriander leaves and garnish with lemon wedges. Serve immediately.