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Lamb boti kabab
main courses | serves 6
You can serve these with whatever accompaniments you like, but kachumber is a popular salad to eat with many Indian dishes a medley of sliced tomato, cucumber and onion, dressed with lemon juice.
1. Prick the lamb pieces all over with a fork, then squeeze out any moisture from the meat and pat it dry with kitchen towel.
2. Mix all the marinade ingredients together in a large bowl. Submerge the lamb chunks in the marinade, ensuring they are covered, then pop in the fridge for at least 8 hours.
3. When youre ready to cook, preheat the grill to high. Thread the meat onto skewers, keeping them 2.5cm apart, then grill the kababs for 5 minutes. Turn and cook them for another 2 minutes, then baste with the butter and grill for a final 5 minutes.
4. Serve straight away, with a kachumber salad, coriander sprigs and lime wedges on the side.
Note: Papaya paste is an acidic fruit paste, great for tenderising meat. Find it online at theasiancookshop.co.uk. Deggi mirch is an Indian chilli powder. You can buy it online at spicesofindia.co.uk, or just substitute it with regular chilli powder.
Drink: 2012 La Guardiense Greco Sannio, £9.99, Marks & Spencer
Per serving: 288 cals, 23.9g fat (6.7g saturated), 17.4g protein, 3.4g carbs, 2.7g sugars
Recipe Naved Nasir
Photo Myles New
from Issue 47
ingredients 1kg lamb leg meat, boneless and trimmed of fat, cut into 2.5cm cubes
Melted butter, for basting
Kachumber salad, to serve (optional)
A handful of coriander, to serve (optional)
Lime wedges, to serve
150g Greek yoghurt
50g garlic paste
50ml sunflower oil
35g papaya paste (see note)
20g ginger paste
20g deggi mirch (see note)
5g garam masala
5g red chilli powder
1 tbsp lime juice
A pinch of black cumin seeds
A pinch of ground cumin