Lamb boti kebab from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 264) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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

Accompaniments: Kachumber

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

  • metacritic on May 17, 2020

    Good but the first dish from book that I've cooked that wasn't otherworldly good. I had high expectations and was somewhat disappointed. Will try again even so.

  • Foodycat on December 26, 2019

    I hadn't used papaya paste before - it's absolutely magic the way it softens the meat and helps the spicing draw in. Even on flat metal skewers, the kebabs were almost too soft to turn. I've used the same marinade for venison kebabs, which were also wonderful.

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