Achaari Boti Kabab
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Achaari Boti Kabab 
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Featured Recipes for Achaari Boti Kabab
By Vikas Khanna
Serves 6
2 tablespoons vegetable oil
1/2 teaspoon nigella seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1 tablespoon minced garlic
1 tablespoon minced ginger
2 medium-sized onions, coarsely chopped
salt to taste
1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
1/2 teaspoon garam masala
1/3 cup white wine vinegar
1 tablespoon fresh lemon juice
1 pound fresh boneless lamb, cut into 1-inch cubes
olive oil for basting
6 lemon wedges for garnish
1. Heat the vegetable oil in a large skillet over medium heat. Add the nigella,
fennel, cumin, mustard, and fenugreek seeds. Sauté until very fragrant and
it starts to sizzle—about 2 minutes. Add the garlic, ginger, and onions.
Sauté until the onions become golden brown—about 8 minutes.
2. Add salt, cayenne pepper, turmeric, and garam masala. Cook until the flavors are well mixed. Transfer the mixture to a food processor or blender and blend into a smooth paste by adding lemon juice and vinegar.
3. Transfer the mixture in a large bowl and add the lamb cubes. Gently rub the meat with the marinade. Cover and refrigerate for at least 3 hours.
4. Thread the seasoned lamb cubes onto the skewers, coating them with all the marinade.
5. Grill, covered, on medium-low heat, basting with oil until the lamb is fully cooked and tender—about 12 to 15 minutes.
6. Slide the cubes off the skewers to a serving dish and serve them hot with
lemon wedges.
Grilled Lamb in Pickling Spices Infusion
(Achaari Boti Kabab)
In Indian cuisine, almost everything is pickled: mangoes, fruits, vegetables, and meats. The spices that are used to add to the flavors of pickles have been used to marinate lamb cubes.(Achaari Boti Kabab)
Serves 6
2 tablespoons vegetable oil
1/2 teaspoon nigella seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1 tablespoon minced garlic
1 tablespoon minced ginger
2 medium-sized onions, coarsely chopped
salt to taste
1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
1/2 teaspoon garam masala
1/3 cup white wine vinegar
1 tablespoon fresh lemon juice
1 pound fresh boneless lamb, cut into 1-inch cubes
olive oil for basting
6 lemon wedges for garnish
1. Heat the vegetable oil in a large skillet over medium heat. Add the nigella,
fennel, cumin, mustard, and fenugreek seeds. Sauté until very fragrant and
it starts to sizzle—about 2 minutes. Add the garlic, ginger, and onions.
Sauté until the onions become golden brown—about 8 minutes.
2. Add salt, cayenne pepper, turmeric, and garam masala. Cook until the flavors are well mixed. Transfer the mixture to a food processor or blender and blend into a smooth paste by adding lemon juice and vinegar.
3. Transfer the mixture in a large bowl and add the lamb cubes. Gently rub the meat with the marinade. Cover and refrigerate for at least 3 hours.
4. Thread the seasoned lamb cubes onto the skewers, coating them with all the marinade.
5. Grill, covered, on medium-low heat, basting with oil until the lamb is fully cooked and tender—about 12 to 15 minutes.
6. Slide the cubes off the skewers to a serving dish and serve them hot with
lemon wedges.
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