Lamb boti kebabs
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In this delicious Hari Ghotra kebab recipe, leg of lamb is marinated with spiced yoghurt then baked in the oven for a wonderfully tender finish with an irresistibly spicy flavour. Whip these tasty kebabs up for a Christmas or New Year's Eve party.
First published in 2015
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Ingredients
Metric
Imperial
- 800g of leg of lamb, cut into cubes
- 3 cardamom pods
- cassia stick, 4cm only
- 1 tsp cumin seeds, crushed
- 1 tsp coriander seeds, crushed
- 4 garlic cloves, crushed
- 1 handful of fresh coriander, chopped
- 1 tsp lime juice
- 3 tbsp of Greek yoghurt
- 1 tsp salt
- 1 tbsp of vegetable oil
SAVE RECIPE
Equipment
- Skewers
Method
1
To begin, place the cardamoms, cassia, coriander and cumin into a spice grinder or pestle and mortar and grind to a fine powder
2
Add all the ingredients to a large bowl and mix well to make a fragrant marinade
3
Stir the meat into the marinade, coating each chunk evenly. Transfer to the fridge to marinate for at least 1 hour
4
Thread the marinated meat onto the metal skewers, leaving a gap between them. Reserve any remaining marinade for basting
5
Preheat an oven to 180°C/gas mark 4
6
Place the kebabs on an oven tray, cover with foil and cook in the oven for 20 minutes
7
Remove the foil, turn the kebabs over and coat with the remaining marinade
8
Place the kebabs back in the oven and cook for a further 10–20 minutes, until the meat is soft and tender. Serve immediately
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