Bihari Boti

  • 15 Jun - 21 Jun, 2024
  • Mag The Weekly
  • Cookery


· 500 g boneless meat

· 2 tablespoons raw papaya

· 1 tablespoon ginger garlic paste

· 1 tablespoon green chilli paste

· Salt to taste

· 1 tablespoon red chilli powder

· ½ tablespoon all-spice powder

· ½ teaspoon anise powder

· ½ cup yogurt

· ½ tablespoon poppy seeds

· 2 tablespoons fried crushed onion

· ½ cup mustard oil

· 2 tablespoons vinegar


Take boneless lamb meat, add raw papaya, ginger garlic paste and green chilli paste. Leave for two hours. Now, add salt, red chilli powder, all-spice powder, anise powder, yogurt, poppy seeds, fried onions in the meat. Mix well and marinate for a few hours. Preheat the oven to 175°C. Thread the skewers with meat, keep them on a baking tray and cook in the oven for 40 minutes. Turn the sides in between. Lastly, brush the meat with oil. Give a coal smoke in the end. Serve with tamarind and mint dips.