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Boti Kabab

The traditional mutton starter, in easy-to-do steps.

New Update
Boti Kabab
Main IngredientsBoneless Mutton, Raw Papaya Paste
CuisineUttar Pradesh
CourseSnacks and Starters
Prep Time3.30-4 hour
Cook time31-40 minutes
Serve4
TasteSpicy
Level of CookingModerate
OthersNon Veg

Ingredients list for Boti Kabab

  • 1/2 kilogram Boneless Mutton 1 inch cubes
  • 2 tablespoons Raw Papaya Paste
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 1/2 teaspoon Green chilli paste
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Garam masala powder
  • to taste Salt
  • 1/4 cup Butter melted
  • as required Onion rings
  • as required Green chutney

Method

  1. Mix together the papaya, ginger, garlic and green chilli pastes with chilli powder, garam masala powder, and salt and apply this on the cubes of mutton. Set aside in the refrigerator for three to four hours to marinate.
  2. Pressure-cook the marinated mutton cubes with one cup of water till the pressure is released four times (4 whistles) or till half done.
  3. Remove the lid when the pressure reduces and check if there is any liquid remaining. If yes, then cook till all the water evaporates. Remove from the pressure cooker and set aside.
  4. Heat a grill and grill the mutton cubes till completely cooked. Baste with melted butter from time to time so that mutton does not dry out.
  5. Once done, transfer to a plate and serve with the onion lachcha and the Mint Chutney.

Nutrition Info

Calories539.35
Carbohydrates13.63
Protein36.78
Fat36.825
Other Fiber0.46
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