This delicious seared Lamb Boti Kebab recipe has small chunks of leg of lamb marinated in yogurt and spices and seared with chunky green and red peppers and red onions.
Serve lamb boti kebabs over a bed of rice.
Mix all the vibrant, fragrant, unique spices and herbs together with the yogurt and marinate the lamb at least 5 hours and up to 24 hours before cooking.
Marinade for lamb boti kebab includes turmeric, cumin, garam masala (a mix of several spices), salt, ginger, garlic, yogurt, and cilantro.
Lamb Boti Kebab originates in India (although the Middle East also has Kebabs) and is traditionally cooked on skewers on the grill, but this is a seared and faster stovetop version.
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Pan Seared Lamb Boti Kebabs
EatSimpleFood.com
This delicious Lamb Boti Kebab recipe has small chunks of Leg of lamb marinated in yogurt and cooked with spices, peppers, & red onions and served over a bed of rice.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
- 2 ½ lbs boneless leg of lamb, cubed 1" pieces
- 1 tablespoon ground cumin
- 1 ½ teaspoon ground turmeric
- 1 ½ teaspoon salt
- 1 teaspoon ground garam masala
- 2 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- ½ cup cilantro, chopped & divided
- 1 cup full fat yogurt
- ~ 2 tablespoon vegetable oil
- 1 ½ cup red onions, sliced
- 2 large (~15 ounces) mixed red & green peppers, sliced or chunked
- 6 cups cooked rice
Instructions
- Mix lamb, cumin, turmeric, sea salt, garam masala, ginger, garlic, ¼ cup of cilantro, and yogurt together. Marinate for at least 5 hours, but preferably overnight.
- Bring a pan to medium high heat and add vegetable oil to lightly coat the bottom of the pan. Sear the lamb initially at a high heat to get a crust on it. You may need to do this in batches so as not to overcrowd the pan. Reduce heat and cook ~ 5 minutes or until internal temperature reaches 135F or lamb is done to your liking.
- Remove lamb from pan, increase heat and add onions and red peppers. Cook for ~ 2-3 minutes, stirring occasionally. Add lamb and any remaining marinade back to pan and cook ~ 3 minutes or until hot.
- Lamb is delicious seared on the outside and slightly pink on the inside. Serve over cooked rice, add sea salt to taste, and garnish with extra cilantro garnish. Happy Eating! Beckie
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