Mutton boti kabab is a very tasty and soft non-veg dish in which thin slices of boneless mutton are first marinated with salt and lemon juice and then with freshly ground whole spices and natural tenderizers like raw papaya paste and fried onions. It is typically shallow-fried with a little oil to achieve the charred look on its surface. Follow my simple recipe to learn the steps to make mutton boti kabab in your home kitchen.
KEY TAKEAWAYS
- Mutton boti kabab is a popular kebab dish across many regions of India, especially in traditional and street-style cooking.
- It is best served with green chutney, sliced onions, lemon wedges, or roomali roti.
- Mutton boti kabab has a rich, spicy, smoky, and earthy taste.
- Other similar recipes are mutton seekh kabab, mutton tikka, boti fry, and mutton shami kabab.
The Ingredients:
For the first marination of the mutton:
- 750 grams mutton (boneless, cut into thin, long slices)
- 2 tsp lemon juice
- 1 tsp salt
To make the masala powder:
- 2 tsp coriander seeds (dhania)
- 2 tsp cumin seeds (jeera)
- 1 piece nutmeg (jaiphal, small size)
- 1 tsp black peppercorns (kali mirch)
- 1 tsp poppy seeds (khas khas or posto)
To marinate the mutton for the second time:
- 100 grams papaya (raw, with skin)
- 6 pieces green chilies (whole)
- 1 piece onion (large size, fried)
- 1 tsp garam masala powder
- 1 tsp Kashmiri red chili powder
- 2 tsp ginger garlic paste
- 2 tbsp cooking oil
To cook the kababs:
- 1 tbsp cooking oil
- Skewers (as many as required)
There was a family gathering sometime back at my cousin’s place in Delhi where everyone shared their culinary experience. This recipe of my cousin attracted me the most for its simplicity. I wrote down every step in detail in my notebook, which others found very funny!
I was excited when I first made the dish at home. However, it was an instant hit. The mutton was cooked perfectly soft and juicy. My husband fell for the earthy and smoky flavor and his feedback meant a lot to me. My sons could not stop asking for seconds, a couple of times, until they were chided by their father. It was such a joy and I felt really lucky and grateful to my cousin to have shared this unique recipe with me.
How to Make Mutton Boti Kabab? (Step by Step Guide with Images)
Step 1: Take 750 grams of boneless mutton and cut it into thin, long slices. Marinate it with 2 tsp of lemon juice and 1 tsp of salt.
Step 2: Dry roast 2 tsp of coriander seeds (dhania), 2 tsp of cumin seeds (jeera), 1 piece of nutmeg (jaiphal, small size), 1 tsp of black peppercorns, and 1 tsp of poppy seeds for 2 minutes in a frying pan over a medium flame and grind them to a fine powder when cool.
Step 3: Make a smooth paste of 100 grams of raw papaya with skin and 6 pieces of whole green chilies in a mixie jar.
Step 4: Add it to the mutton along with crushed fried slices of one large onion. Follow it with the ground masala powder, 1 tsp of garam masala powder, 1 tsp of Kashmiri red chili powder, and 2 tsp of ginger garlic paste, and mix nicely.
Step 5: Put in 2 tbsp of cooking oil and mix nicely again. Cover it and keep it in the fridge for about 20 minutes.
Step 6: Insert the marinated mutton pieces in the bamboo skewers and keep them on a plate.
Step 7: Grease 1 tbsp of cooking oil on the surface of a tawa and place the skewers one by one. Flip for a couple of times over a medium flame. After about 20 minutes of frying, turn the flame to high and remove the kababs when you see brown spots on them.
Step 8: Your tasty and spicy mutton boti kabab is ready to serve and enjoy.
Recipe Card
Mutton Boti Kabab
Ingredients
For the first marination of the mutton:
- 750 grams mutton boneless, cut into thin, long slices
- 2 tsp lemon juice
- 1 tsp salt
To make the masala powder:
- 2 tsp coriander seeds dhania
- 2 tsp cumin seeds jeera
- 1 piece nutmeg jaiphal, small size
- 1 tsp black peppercorns kali mirch
- 1 tsp poppy seeds khas khas or posto
To marinate the mutton for the second time:
- 100 grams papaya raw, with skin
- 6 pieces green chilies whole
- 1 piece onion large size, fried
- 1 tsp garam masala powder
- 1 tsp Kashmiri red chili powder
- 2 tsp ginger garlic paste
- 2 tbsp cooking oil
To cook the kababs:
- 1 tbsp cooking oil
- Skewers as many as required
Instructions
- Take 750 grams of boneless mutton and cut them into thin, long slices. Marinate it with 2 tsp of lemon juice and 1 tsp of salt.
- Dry roast 2 tsp of coriander seeds (dhania), 2 tsp of cumin seeds (jeera), 1 piece of nutmeg (jaiphal, small size), 1 tsp of black peppercorns, 1 tsp of poppy seeds for 2 minutes in a frying pan over a medium flame and grind them to a fine powder when cool.
- Make a smooth paste of 100 grams of raw papaya with skin and 6 pieces of whole green chilies in a mixie jar.
- Add it to the mutton along with crushed fried slices of one large onion. Follow it with the ground masala powder, 1 tsp of garam masala powder, 1 tsp of Kashmiri red chili powder, 2 tsp of ginger garlic paste and mix nicely.
- Put in 2 tbsp of cooking oil and mix nicely again. Cover and keep it in the fridge for about 20 minutes.
- Insert the marinated mutton pieces in the bamboo skewers and keep them on a plate.
- Grease 1 tbsp of cooking oil on the surface of a tawa and place the skewers one by one. Flip for a couple of times over a medium flame. After about 20 minutes of frying, turn the flame to high and remove the kababs when you see brown spots on them.
- Your tasty and spicy mutton boti kabab is ready to serve and enjoy.
