Boti Kabab Recipe

From Kabab Section of Hyderabad

Boti Kabab Dish

• 500 gms boneless mutton, cut into 1 ½” cubes
• 3 tbsp beaten curd
• 2 tsp adrak-lasan paste
• 2 tsp khus khus
• 2 tsp chironji
• 2 tsp dhania
• 1 tsp jeera
• 8 kalimiri
• 4 lavang
• 1 onion, sliced and made into paste
• Salt to taste

To the mutton cubes apply the adrak lasan paste, beaten curd and onion paste. Lightly roast and powder the khus khus, chironji, dhania, jeera, kalimiri and lavang.

Sprinkle the powder over the mutton, mix well and add salt to taste.

Allow the mutton to marinate for 6 to 8 hours.

Thread the mutton cubes on skewers, baste with oil and roast over charcoal.

Serve hot with onion rings.