Awadhi Boti Kebab
Introduction to Awadhi Boti Kebab
Awadhi cuisine originates from the city of Lucknow, the capital of the Indian state of Uttar Pradesh. Rich in flavor and aroma, Awadhi dishes are an integral part of the region's culture, reflecting the historical influences of Mughal cooking. Among the many delectable offerings is the Awadhi Boti Kebab, a dish that resonates with the opulence of Nawabi traditions. Boti kebabs are small chunks of marinated lamb grilled to perfection, making them succulent, aromatic, and a sheer delight for the senses.
Ingredients
- Lamb - 500g, cut into 1-inch cubes
- Onion - 2, finely sliced
- Ginger - 1 tablespoon, grated
- Garlic - 1 tablespoon, minced
- Yogurt - 1 cup
- Cream - 2 tablespoons
- Red chili powder - 1 teaspoon
- Garam masala - 1 teaspoon
- Cumin powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Salt - to taste
- Vegetable oil - 2 tablespoons
- Lemon - 1, juiced
- Saffron - a pinch, soaked in warm milk
- Mint leaves - for garnish
- Coriander leaves - for garnish
Preparation
Step 1: Marinating the Lamb
Begin by marinating the lamb cubes to infuse them with flavor. In a bowl, combine yogurt, ginger, garlic, red chili powder, garam masala, cumin powder, coriander powder, turmeric powder, and salt. Add the lamb pieces and coat them thoroughly with the mixture. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
Step 2: Preparing the Onion Paste
Heat vegetable oil in a pan over medium heat. Add sliced onion and cook until they turn golden brown. Remove and let cool. Once cooled, grind to a smooth paste using a blender. This will be used in the final marination.
Cooking Process
Step 1: Final Marination
Take the marinated lamb and add the prepared onion paste, cream, lemon juice, and soaked saffron milk. Mix well and let it rest for an additional 30 minutes.
Step 2: Grilling the Kebabs
Preheat your grill to medium heat. Skewer the marinated lamb pieces, leaving some space in between for even cooking. Place the skewers on the grill, rotating occasionally, until the lamb is cooked through and slightly charred on the outside. This should take around 15-20 minutes. You can use a cooking timer to keep track.
Serving Suggestion
Once the lamb is cooked, remove from skewers and serve hot, garnished with fresh mint and coriander leaves. Awadhi Boti Kebab pairs beautifully with naan or a mild flavored pulao. Add a side of mint chutney or raita to complete the experience.
Enjoying the Awadhi Boti Kebab
The perfect way to enjoy Awadhi Boti Kebab is to savor each bite slowly, allowing the flavors to unfold. The blend of spices combined with the creaminess of the marinade creates an unforgettable taste. This dish is ideal for festive occasions and gatherings, offering a true taste of Awadhi culinary heritage.