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Lamb Boti Kabab Roll
Serves
4
Total Time
4 hours, 41 minutes
Prep Time
30 minutes
Marinate Time
4
Cook Time
11 minutes
Ingredients
Curry Leaf and Black Pepper Marinade
Cooking oil (vegetable, canola or sunflower)
2 cups red onion, roughly chopped
1/4 cup curry leaves, torn
3 tablespoons white vinegar
2 tablespoons Kikkoman® Soy Sauce
1 tablespoon Kikkoman® Sweet Soy Glaze
1 tablespoon roughly chopped peeled ginger
1 tablespoon roughly chopped garlic
1 tablespoon seeded and chopped serrano pepper
1 tablespoon black pepper
2 teaspoons kosher salt
Lamb
1 pound, 4-ounce lamb sirloin
½ teaspoon red chili powder
½ teaspoon turmeric powder
½ cup Curry Leaf and Black Pepper Marinade (recipe above)
Mint Yogurt Chutney
2 cups cilantro stems and leaves, roughly chopped
1 cup mint leaves
2 tablespoons water
½ teaspoon sugar
¼ teaspoon cumin seeds, toasted
1 Thai chili, stem removed
Juice of 1 lime
¼ cup yogurt
Kebab Roll
Grilled lamb skewers
4 pieces naan bread
Melted butter or ghee
Mint Yogurt Chutney
Thinly sliced red onion
Fresh cilantro leaves
Directions
- To prepare marinade, heat oil in a heavy bottomed pot over medium-high heat. Add onions and reduce heat to medium. Cook for 5 minutes or until onions are soft and slightly blackened on the edges. Remove from oil and transfer to a large mixing bowl. (Save oil to use for cooking rice dishes or curries.)
- Add the remaining marinade ingredients to the onions and mix well.
- Transfer the mixture to a food processor and pulse to form a coarse paste. It should not be completely smooth. Adjust seasoning as needed with additional soy sauce or sweet soy glaze.
- To prepare Yogurt Mint Chutney, stir together all ingredients except yogurt in a medium bowl. Blend until smooth with a stick blender or process until very finely chopped in a food processor. Transfer to a bowl and whisk in yogurt. Cover and refrigerate until ready to use.
- Trim lamb and cut into thin strips about 1 1/2-inches wide and 3-inches long. Rub with chili powder and turmeric and place in a large bowl. Add 1/2 cup marinade and mix well. Cover and marinate for at least 4 hours or up to 24 hours.
- Thread lamb onto 4 skewers, skewering each strip 2 to 3 times. Cook on a hot grill for about 3 minutes on each side or bake at 500°F until charred and cooked to medium.
- To serve, griddle naan bread and brush with butter or ghee. Remove meat from skewers and place on naan bread. Top each with about 3 tablespoons chutney, several slices onion and cilantro leaves.
Recipe created in partnership with Chef Meherwan Irani.
