Botee kebab

Botee kebab

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g mutton
2 tablespoons desiccated coconut
1 large onion, roughly chopped
2 garlic cloves, peeled
1 teaspoon fresh ginger, chopped
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1 teaspoon poppy seeds
125g plain yoghurt

Method

  1. Soak six bamboo skewers in water to prevent them from burning during cooking.
  2. Trim the mutton of excess fat but leave a thin layer, for it gives a delicious crisp layer when grilled. Cut the meat into bite-sized cubes. For Eastern cooking, meat is cut smaller than it is for Western-style kebabs. For one thing the flavours penetrate better; for another no knives are used at the table.
  3. Toast the coconut in a dry frying pan over medium heat, stirring constantly, until golden brown. Set aside to cool.
  4. Put the onion, garlic and ginger into a food processor and process to a smooth purée. Add the spices, toasted coconut, poppy seeds and yoghurt and process to combine — the coconut should be finely ground. Pour over the pieces of mutton in a large bowl and toss well to coat. Cover and set aside to marinate for at least 2 hours, or in the refrigerator overnight.
  5. Thread the mutton cubes onto the skewers and cook under a preheated griller or over glowing coals until brown all over and cooked through. Serve with chapatis, parathas or rice, with onion sambal.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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