Boti Kebab (Mughlai Special)

Ingredients:    

·         200 gms Meat (Lamb)

·          1/2 Cup curd

·          2 Ginger

·          5 Garlic flakes

·          1 Large onion

·          1 tsp Coriander powder

·          5 tsp Red chilli powder

·          1/2 tsp Turmeric powder

·          1/2 tsp Cumin seed powder

·          6 Cloves

·          Salt to taste

Method:

·         Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.

·         Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes  

·         Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.

·         Mix thoroughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator)

·         Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean)

·         Thread meat onto skewers leaving about ¼-inch gap between each piece.

·         Mix any remaining marinade with the oil and keep aside.

·         Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.

·         Turn the skewers over and grill for a further 2-3 minutes.

·         Reduce heat to medium. Brush the kebabs with the oil/marinade mixture and grill for 6-8 minutes

·         Turn the skewers over and brush the kebabs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.

·         Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.