tikka boti

Tikka Boti


Ingredients
½ cup natural Yogurt
2 tbsp lemon juice
1 tbsp Garlic, paste
1 tbsp Ginger,paste
1 ½ tbsp Garam masala
2 tbsp red chili crushed
1 ½ Salt
500 boneless mutton or beef cubed
1 tbsp papaya paste (optional)
For basting:
melted Butter
For the coriander onion chutney:
4 green chilies, chopped
1/3 cup Spring onions, chopped
1cup bunch of fresh Coriander, chopped
1/3 cup mint leaves, chopped
2 tbsp Lemon juice
1 tsp Sugar
1 tsp mango powder
½ cup natural Yogurt
½ cup water
1 ½ tsp salt

Method
1. In a large mixing bowl, mix together the yoghurt, lemon juice, garlic, ginger, garam masala, red chili paste, papaya paste and salt.

2. Add in the lamb and coat thoroughly. Cover with cling film and marinate in the refrigerator for 2 hours.

3. To make the coriander and onion dip, blend together the chilies, spring onion, coriander, mint, lemon juice, sugar, salt and freshly mango powder in a food processor into a paste. Mix the paste with the yoghurt and water.

4. Thread the lamb onto long wooden skewers that have been soaked in cold water for 1 hour.

5. Preheat the grill until hot.

6. Grill the lamb kebabs for 8-10 minutes, turning occasionally and basting with melted butter. Serve the freshly grilled tikka with the coriander onion chutney ,onion ring ,lemon wedges and such as tandoori naan.