Punjabi Boti Kebab Masala
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Punjabi Boti Kebab Masala is a spectacular and robustly spiced meat dish that captures the essence of open-flame Punjabi cooking. This recipe features tender chunks of boneless mutton (boti) first marinated in a potent blend of yogurt and raw papaya, then skewered and charred to perfection. The roasted boti are then tossed in a thick, semi-dry onion-tomato masala enriched with black cardamom and cinnamon. It offers a wonderful contrast between the smoky grilled meat and the flavor-saturated professional-grade gravy. It represents the heart of North Indian meat culture, where texture and spice are handled with masterful precision. Best served hot with tandoori rotis or fluffy lachha parathas.
Ingredients
Cooking Instructions
Tips & Secrets
- Using raw papaya paste is mandatory; it is the absolute secret to achieving the legendary professional-grade melt-in-the-mouth mutton texture.
- Browning the onions until very dark is essential specifically to achieve the authentic professional-grade deep color and rich taste.
- Do not skip the roasting stage; the smoky flavor from the grill is what defines a true professional-grade Boti Kebab Masala.
- Always use warm water for the final simmer specifically to ensure the meat remains buttery soft and flavor-saturated.
Nutritional Information(Per 1 portion (250g))
420 kcal
28g
32g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.