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Lamb Entrees Lamb Vindaloo Rogan Josh Keema Matar Saag Gosht Boti Kabab Masala       Boti Kabab   Servings 4-5 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 1.5 lbs Boned Leg of lamb 2 cloves Chopped Garlic 2 tbsp Chopped Coriander Leaves 2 tbsp Lemon Juice 4 tbsp Curd 1/2 tsp Turmeric 1 tsp Salt 2 tbsp Oil 6 Green Cardamoms 1 Cinnamon Stick 2-3 Dried Red Chili 1 tbsp Coriander Seeds Preparation Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside. Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes. Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients. Put the meat into a bowl and add the liquidised ingredients. Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator). Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean). Thread meat onto skewers leaving about ¼-inch gap between each piece. Mix any remaining marinade with the oil and keep aside. Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes. Turn the skewers over and grill for a further 2-3 minutes. Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes. Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes. Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.