Preparing A Lamb Boti

Lamb Boti, a classic dish from the heart of Lahore, Pakistan, is a culinary masterpiece that tantalizes the taste buds with its aromatic spices and tender meat. I had this as a takeaway from the Royal Al-Faisal in Birmingham (UK) and it was fantastic.  Prepared on a hot plate, this dish is a celebration of flavours, blending the richness of lamb with the heat of green chilies, the warmth of ginger, and the subtle sweetness of nutmeg. Here’s how you can recreate this delightful dish at home for four people.


For the Marinade:

  • 800 grams of boneless lamb, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 tablespoons green chili paste (adjust according to your spice preference)
  • 1 tablespoon roasted gram flour (besan)
  • 1 tablespoon garam masala
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Juice of 1 lemon
  • 2 tablespoons vegetable oil

For Cooking:

  • 4-5 green chilies, slit lengthwise
  • 1 tablespoon grated ginger
  • 1 teaspoon grated nutmeg
  • 2 tablespoons vegetable oil
  • Chopped fresh coriander leaves for garnish
  • Lemon wedges for serving


Marinating the Lamb:

  1. In a large bowl, combine yogurt, ginger paste, garlic paste, green chili paste, roasted gram flour, garam masala, coriander powder, cumin powder, turmeric powder, salt, lemon juice, and vegetable oil. Mix well to form a smooth marinade.
  2. Add the bite-sized lamb pieces to the marinade, ensuring each piece is coated evenly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

Cooking on the Hot Plate:

  1. Remove the marinated lamb from the refrigerator and let it come to room temperature.
  2. Heat a hot plate or grill pan over medium-high heat and brush it with vegetable oil to prevent sticking.
  3. Once the hot plate is hot, place the marinated lamb pieces on it, along with the slit green chilies.
  4. Cook the lamb boti on the hot plate, turning occasionally, until the pieces are cooked through and develop a golden-brown crust on the outside. This may take about 10-15 minutes, depending on the thickness of the lamb pieces and the heat of the hot plate.
  5. As the lamb cooks, sprinkle grated ginger and nutmeg evenly over the pieces, allowing the flavors to infuse into the meat.
  6. Once the lamb is cooked to your desired level of doneness and has a nice char, remove it from the hot plate and transfer it to a serving platter.


  1. Garnish the lamb boti with freshly chopped coriander leaves for a pop of freshness.
  2. Serve hot alongside naan bread or steamed rice, with lemon wedges on the side for squeezing over the lamb just before eating.
  3. Enjoy the succulent lamb boti with its bold flavors and aromatic spices, reminiscent of the vibrant streets of Lahore.


  • For extra tenderness, you can add a teaspoon of meat tenderizer to the marinade.
  • Adjust the quantity of green chili paste according to your spice tolerance.
  • If you don’t have a hot plate, you can also cook the lamb boti on a barbecue grill or in a grill pan on the stovetop.
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