Mutton Boti
Rich, gamey, worth the wait.
- Marinade
- 12 to 24 hours
- Prep + cook
- 40 + 20 min
- Safe temp
- 63°C + 3 min rest
- Yield
- 1 kg raw, serves 4
Goat or lamb leg, slow-tenderised and marinated with browned onion and warm spice. It needs patience and medium coals, and gives back a deep, almost sweet smokiness that nothing else on the grill matches.
Method
- 1
Rub the mutton with papaya paste and salt. Refrigerate 2 hours.
- 2
Blend fried onion with yoghurt into a smooth paste, then add every remaining spice and half the ghee.
- 3
Coat the meat and refrigerate 12 to 24 hours.
- 4
Grill over medium-high coals, turning every 3 minutes, for 14 to 20 minutes.
- 5
Baste with remaining ghee. Pull at 63°C minimum, rest at least 3 minutes. Many cooks take mutton further to 70°C for a softer chew.
63°C
Safe internal temperature
Whole cuts of beef or lamb must reach 63°C, then rest for at least 3 minutes before eating. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Young goat (kid) is more tender and needs less papaya.
- If the outside is darkening too fast, move skewers to the cooler edge and cover loosely.
On the table
- Roghni naan
- Raita with cumin
- Sliced radish
Keep the grill going
Goes well with
Naan for tikka and kebabs
Explore naan to serve alongside your BBQ on our sister site, doubleroti.si.