Lamb kebabs with cumin and coriander (Boti kebab) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 109) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked masala chips; Kachumbar; Pomegranate and mint raita (Daram anna fodino raita); Aunty Harsha's naan; Mint and yoghurt chutney (Fodina anna dahi nu chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on November 18, 2016

    These kebabs are delicious! I used "lamb stew meat" which I feared would be too tough, so I brined the meat overnight. We then proceeded to marinate the kebabs for 3-4 hours before cooking. Served with garlic raita, naan, and a salad, this was a very satisfying dinner. Raita is a must with these.

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