Lamb Boti Kebab is a flavorful dish made from marinated lamb cubes skewered and grilled to tender perfection.  The marinade, which includes yogurt and a blend of spices, imparts a rich, tangy flavor and helps keep the meat juicy, while the grilled vegetables add a smoky sweetness. Here's how to make it at home.

Lamb Boti Kebab

Fargo's Indian Restaurant

Cheddar Kulcha

Chana Masala

Lamb Biryani

Lamb Rogan Josh

Butter Chicken

Add the lamb cubes to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best results.

Marinating the Lamb

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat the grill or oven to medium-high heat.

Preparing the Skewers

Thread the marinated lamb cubes onto the skewers, alternating with onion and bell pepper pieces for added flavor and color.

Assembling the Kebabs

Brush the skewers with vegetable oil. Grill the kebabs for about 10-12 minutes, turning occasionally until the lamb is cooked to your desired doneness and has a nice char.

Grilling the Kebabs

Remove the kebabs from the grill and let them rest for a few minutes. Serve hot with naan, rice, or a fresh salad.

Serving

Lamb (cut into cubes)

Yogurt

Ginger-Garlic Paste

Red Chili Powder

Turmeric Powder

Garam Masala

Lemon Juice

Salt

Skewers (wooden or metal)

Vegetable Oil

Onion (cut into wedges)

Bell Pepper (cut into chunks)

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Prepare the Rice

In a large pot, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Add finely chopped onion and sauté until golden brown.

Cook the Base

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. Add the diced tomato and cook until softened.

Add Aromatics

Add turmeric powder, garam masala, and salt to the pot. Mix well to combine with the base.

Spice It Up

Add the drained rice, peas, and diced carrots to the pot. Gently stir to coat the rice with the spices.

Combine Rice and Vegetables

Pour in the water and bring it to a boil. Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.

Cook the Rice

Once the rice is cooked, gently fold in the cubed paneer and chopped cilantro. Let it sit covered for 5 minutes.

Add Paneer

Fluff the rice with a fork and serve hot, garnished with additional cilantro if desired.

Serve

Basmati rice

Water

Ghee or vegetable oil

Onion, finely chopped

Garlic, minced

Ginger, grated

Tomato, diced

Cilantro leaves, chopped

Cumin seeds

Turmeric powder

Garam masala

Peas, frozen

Carrots, diced

Paneer, cubed

In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.

Prepare the Dough

In a large bowl, combine flour, salt, and yogurt. Add the yeast mixture and oil, and knead until the dough is smooth and elastic.

Mix Ingredients

Cover the dough with a damp cloth and let it rest in a warm place for about 1 hour, or until it doubles in size.

Rest the Dough

In a bowl, combine the shredded cheddar cheese, chopped cilantro, and finely chopped green chili.

Prepare the Filling

Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a ball, then flatten it slightly. Place a spoonful of the cheese filling in the center, fold the dough over the filling, and seal it.

Shape the Kulcha

Heat a skillet over medium heat. Roll out each stuffed ball into a flatbread and cook on the skillet until golden brown on both sides, about 2-3 minutes per side.

Cook the Kulcha

Serve the hot cheddar kulchas with butter or yogurt on the side.

All-purpose flour

Active dry yeast

Sugar

Warm water

In a large pan, heat some oil over medium heat. Add cumin seeds and let them sizzle.

Prepare the Base

Add the chopped onions to the pan and sauté until they turn golden brown.

Add Onions

Stir in the minced garlic, grated ginger, and green chili. Cook for a few minutes until fragrant.

Incorporate Garlic and Ginger

Add diced tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.

Add Tomatoes and Spices

Stir in the chickpeas and cook for about 10-15 minutes, allowing the flavors to meld.

Add Chickpeas

Stir in the garam masala and cook for an additional 2-3 minutes.

Finish with Garam Masala

Garnish with chopped cilantro and serve hot with rice or naan.

Garnish and Serve

Chickpeas (canned or cooked)

Onion (finely chopped)

Tomatoes (diced)

Garlic (minced)

Ginger (grated)

Green chili (slit, optional)

Cilantro (chopped, for garnish)

In a large bowl, combine the lamb pieces, yogurt, ginger-garlic paste, biryani masala, and salt. Mix well and let it marinate for at least 1 hour, preferably overnight.

Marinate the Lamb

Heat oil or ghee in a large pot over medium heat. Add the sliced onions and sauté until they turn golden brown.

Cook the Onions

Add the marinated lamb and chopped tomatoes to the pot. Cook until the lamb is browned and the tomatoes are soft, about 10-15 minutes.

Add Lamb and Tomatoes

Add the whole spices and water to the pot. Bring to a boil, then reduce heat, cover, and let it simmer for about 30 minutes until the lamb is tender.

Add Whole Spices and Water

While the lamb cooks, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Once the lamb is tender, layer the soaked rice over the lamb in the pot. Add green chilies, cilantro, and mint leaves on top. Pour in an additional cup of water if needed.

Layer the Biryani

Cover the pot tightly and cook on low heat for 25-30 minutes, allowing the rice to steam and absorb the flavors.

Cook the Biryani

Gently fluff the biryani with a fork before serving. Garnish with additional cilantro and mint if desired.

Lamb, cut into pieces

Onions, thinly sliced

Tomatoes, chopped

Ginger-garlic paste

Biryani masala

Green chilies, slit

Cilantro, chopped

Mint leaves, chopped

Whole spices (bay leaf, cardamom, cloves, cinnamon)

Cooking oil or ghee

In a large bowl, combine the yogurt, minced garlic, grated ginger, salt, and black pepper. Add the lamb cubes and mix well to coat. Cover and marinate for at least 2 hours, preferably overnight in the refrigerator.

Prepare the Marinade

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are soft and golden brown, about 10-12 minutes.

Add the marinated lamb to the pot with the onions. Cook for about 5-7 minutes, stirring frequently, until the lamb is browned on all sides.

Add the Lamb

Stir in the tomato puree and lamb broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the lamb is tender.

Add Tomato Puree and Broth

Once the lamb is tender, adjust seasoning with salt and pepper to taste. If the sauce is too thick, add a little more broth or water. Garnish with chopped cilantro before serving.

Final Touches

Lamb shoulder, cut into cubes

Tomato puree

Lamb or beef broth

Vegetable oil

Black pepper, ground

Cilantro, chopped (for garnish)

In a bowl, combine the chicken pieces with yogurt, salt, turmeric, cumin, coriander, and garam masala. Mix well and marinate for at least 1 hour, or overnight for best results.

Marinate the Chicken

In a large pan, melt the butter over medium heat. Add the chopped onions and sauté until golden brown. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes.

Cook the Chicken

Stir in the tomato puree and let it simmer for about 5 minutes until the mixture thickens and the oil begins to separate.

Add Tomato Puree

Add the marinated chicken to the pan, stirring to coat it in the sauce. Cook for 15-20 minutes on medium heat, until the chicken is cooked through.

Combine Chicken and Sauce

Lower the heat and stir in the heavy cream. Let the butter chicken simmer for an additional 5 minutes, adjusting salt to taste.

Finish with Cream

Garnish with chopped fresh cilantro before serving. Serve hot with rice or naan.