Kebabs, or kabobs, are spicy cubes of meat marinated (typically with vegetables) and cooked on a skewer. The boti kebab is made from mutton – the meat of a mature domestic sheep. The kebab is made by grilling the mutton after it has been marinated in aromatic herbs and spices. The boti kebab is often used in the preparation of other dishes such as curries and biryani. Kebabs are a popular lunch dish, best served in your Vaya Tyffyn lunch box.
Health Benefits
Mutton is a good source of iron, having more than fish or chicken. It helps in the production of red blood cells. It is also a rich source of protein, which helps in repair of various body tissues and muscles. Boasting some essential fats, such as Omega-3 fatty acids, your joints will reap the rewards. Well documented studies show that these fatty acids regulate and replenish joint vitality and health.
Ingredients
boneless mutton – diced into 1 in cubes: ½ kg
papaya paste – raw: 2 tbsp
ginger paste: 1 tbsp
green chilli paste: ½ tsp
garam masala powder: ¼ tsp
Melted butter: ¼ cup
red chilli powder: ½ tsp
water: 1 cup
salt to taste
Green chutney – as needed
Onion rings – as needed
How To Make Boti Kebab
Procedure
- Mix the powdered red chilli, garam masala powder and salt together with the ginger, papaya, green chilli, and garlic pastes.
- Spread the mixture on the mutton cubes and refrigerate for 3 to 4 hours to marinate.
- Place the marinated cubes of mutton with a cup of water in a pressure cooker. Cook until the pressure gets released 4 times – 4 whistles or until the mutton is roughly half done.
- Remove the lid, carefully to avoid steam burns. Allow any access liquid to cook off before setting aside.
- Preheat the grill before placing the mutton and cooking thoroughly. Add butter to the meat as it grills to prevent drying completely.
- Serve with chutney and onion.
Trivia
The English term “kebab” is from Turkish kebap, from Arabic كباب (kabāb) or Persian کباب (kabâb, “fried meat”).