How to make Boti Kabab -

The traditional mutton starter, in easy-to-do steps.

Sanjeev Kapoor

This recipe is from the book Tandoori Cooking @ Home.

Main Ingredients : Boneless Mutton (हड्डी रहित मटन), Raw Papaya Paste (कच्चे पपीते का पेस्ट)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Boti Kabab

Boti Kabab Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Boti Kabab Recipe

  • Boneless Mutton 1 inch cubes 1/2 kilogram

  • Raw Papaya Paste 2 tablespoons

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green chilli paste 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Salt to taste

  • Butter melted 1/4 cup

  • Onion rings as required

  • Green chutney as required


Step 1

Mix together the papaya, ginger, garlic and green chilli pastes with chilli powder, garam masala powder, and salt and apply this on the cubes of mutton. Set aside in the refrigerator for three to four hours to marinate.

Step 2

Pressure-cook the marinated mutton cubes with one cup of water till the pressure is released four times (4 whistles) or till half done.

Step 3

Remove the lid when the pressure reduces and check if there is any liquid remaining. If yes, then cook till all the water evaporates. Remove from the pressure cooker and set aside.

Step 4

Heat a grill and grill the mutton cubes till completely cooked. Baste with melted butter from time to time so that mutton does not dry out.

Step 5

Once done, transfer to a plate and serve with the onion lachcha and the Mint Chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.