Delhi

Mutton boti kebab

Chunks of mutton marinated with raw papaya and spices, grilled till charred. Chewy in the best way.

60 minTime

34 gProtein each

hotSpice

Make it your way

Grandma's wayPapaya tenderised, coal grilled, chaat masala on top.

The original

304kcalsame

34 gproteinsame

2 gfibresame

60minutessame

Classic boti kebab.

Per serving, worked out from the ingredient table.

Mutton (goat meat)600 g boneless, in cubes

Raw papaya (green papaya)2 tbsp paste

Hung curd (greek yogurt)½ cup

Ginger garlic paste2 tbsp

Kashmiri chilli powder2 tsp

Red chilli powder (indian red chili powder)1 tsp

Garam masala1 tsp

Cumin powder (ground cumin)1 tsp

Lemon juice1 tbsp

Mustard oil1½ tbsp

Ghee1 tbsp, for basting

Onion1, in rings

Chaat masala1 tsp

Saltto taste

4 steps

1Rub the mutton with raw papaya paste, ginger garlic paste and salt. Rest 2 hours or overnight in the fridge.
2Add hung curd, powders, lemon and mustard oil. Rest another 1 hour.
3Thread on skewers and grill over coals or at 230°C for 15 to 20 minutes, turning and basting with ghee, until well browned and cooked through.
4Sprinkle chaat masala and serve with onion rings and mint chutney.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.