Lamb Boti Masala Recipe
Creamy tomato sauce, flavored with a blend of spices.
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Ingredients
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Marinade
Sauce and Cooking
Finishing (optional)
Method
Marinade
- 1
Combine and marinate
In a large bowl, whisk together yogurt, ginger-garlic paste, ground coriander, ground cumin, red chili powder, turmeric, garam masala, salt, lemon juice and 1 tablespoon oil. Add the cubed lamb and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for best flavor and tenderness.
Cook the lamb (grill/pan-sear or oven)
- 2
Preheat and cook
Remove the lamb from the refrigerator 20–30 minutes before cooking to take off the chill. Choose one method: - Grill/skewer method: Thread marinated lamb onto skewers and grill on high heat (or under a hot broiler) for 6–8 minutes, turning once, until charred at edges and almost cooked through. - Pan-sear method: Heat 1 tablespoon oil in a heavy skillet over medium-high heat. Sear lamb in batches, avoiding crowding, 4–6 minutes until well-browned on all sides. Remove and set aside. - Oven method: Spread lamb on a rimmed baking sheet and roast at 220°C/425°F for 10–12 minutes until browned.
- 3
Set aside
Transfer cooked lamb to a plate and set aside; it will finish cooking in the sauce.
Sauce and finishing
- 4
Temper whole spices
In a large heavy-bottomed pan or skillet, heat 3 tablespoons oil and 1 tablespoon butter over medium heat. Add cumin seeds, crushed cardamom pods and bay leaf. Sauté 30–45 seconds until fragrant, careful not to burn the spices.
- 5
- 6
Add ginger-garlic and tomatoes
Stir in 1 tablespoon ginger-garlic paste and cook 1–2 minutes until raw smell disappears. Add the chopped or crushed tomatoes and tomato paste if using. Bring to a simmer and cook 8–10 minutes, stirring occasionally, until the tomato mixture thickens and oil starts to separate from the sauce.
- 7
Spice the sauce
Lower heat and stir in ground coriander, ground cumin, paprika, red chili powder, sugar, and salt. Cook 2–3 minutes to bloom the spices. If using, add the toasted nut paste now for extra body and cook 1–2 minutes.
- 8
Finish with cream and lamb
Add the seared/grilled lamb pieces and any accumulated juices back into the pan. Stir to coat with sauce. Pour in the heavy cream, sprinkle crushed kasuri methi over the mixture, and simmer gently, uncovered, 8–12 minutes until lamb is tender and sauce is creamy and slightly reduced. Taste and adjust salt and spice level.
- 9
Final touches
Stir in 1 tablespoon extra butter if using for gloss and richness. Garnish with chopped cilantro and serve with lemon wedges on the side.