Lamb Boti kabab

lamb boti kabab

Ingredients for Lamb Boti kabab

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In English

Lamb, cut into boneless pieces 1 kg
Ginger-garlic paste 1/2 cup
Salt to taste
Lemon juice 5 tbsp
Yogurt, hung 1/4 cup
White pepper powder 1 tsp
Cumin (zeera) powder 1 tsp
Green cardamom powder 1 tsp
Red chilli powder 2 tsp
Vegetable oil 1/2 cup
Butter for basting

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In Roman Urdu

1 kg bakray ka gosht hadi k bina, tukrhay kar lain
Adrak lehson ki paste 1/2 cup
Namak haz-be-zarurat
Limo juice 5 tbsp
Dahi 1/4 cup
White mirch powder 1 tsp
Zeera powder 1 tsp
Green ilaichi powder 1 tsp
Oil 1/2 cup
Red mirch powder 2 tsp
Makhan

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Cooking Method of Lamb Boti kabab

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Direction In English

Wash & clean the lamb pieces.
Marinate the lamb with lemon juice, ginger-garlic paste, salt, and raw papaya paste. Keep it for 30 minutes.
Mixing all the other ingredients except butter to prepare a second marinade.
Marinate the lamb cubes with this marinade for 2 hours.
Skewer the lamb cubes and roast in a tandoor / oven / grill/ broiler which is available for 15-20 minutes.
Remove, baste with butter and roast again for 3 – 5 minutes.
Remove from skewers and serve hot.

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Direction In Roman Urdu

Phele gosht k tukrhay dho lain
Ab gosht ko Adrak lehson ki paste ,Namak, aur Limo juice laga k 30 minute rakh dain
Baqi sari chazoun ko mix kar lain siwaye makhan k.
Ab es masalay mai gosht ko daal dain aur 2 ghantay k liye rakh dain
Ab gosht k tukrhon ko over, tandoor ya grill py 15-20 minute k liye pakayain
Phir us py makhan lagayain aur 2-3 minute k liye roast karain.
Garma garam peysh karain.

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