Lamb Boti Kebabs - cooking recipe

Ingredients

1 lb lamb sirloin
3 tablespoons plain yogurt
3 teaspoons tandoori masala (available in any Indian Grocery store)
1 tablespoon ginger-garlic paste
1/2 teaspoon chat masala (available in any Indian Grocery store)
1/2 teaspoon garam masala
1 teaspoon dried cilantro
1/4 teaspoon carrom seeds (Dry Roasted)
3/4 teaspoon salt (as per taste)
1 tablespoon chickpea flour (Besan, available in any Indian Grocery store)
1 teaspoon red chili pepper
1/2 teaspoon dried mint
1 tablespoon oil
4 tablespoons butter or 4 tablespoons oil, for basting

Preparation

Trim all fat from the meat.
Wash meat and pat dry using a paper towel Cut meat into 1-inch cubes.
Make a mixture of all the other ingredients except Oil and Chickpea Flour.
Taste the mixture and adjust spices and salt to desired levels Add Oil and Chickpea flour and mix well.
Add meat to the mixture and mix well.
Marinate the meat for at least 4 hours to 24 hours (I marinate it for 24 hours).
Pre-heat oven to 350 F.
Thread the marinated meat on the skewer leaving some space between individual pieces.
If using Bamboo Skewers soak the skewers in water for about an hour so that the skewers don't burn.
Place the skewers on a deep baking dish so that the meat hangs and does not touch any surface and the excess marinade drips into the pan.
Brush the meat with the remaining marinade Bake in the oven for 10 minutes.
Take out and baste the meat with oil or butter Bake for 10 minutes.
Take out and baste the meat with oil or butter Bake for 10 minutes.
Take the meat out and remove the meat from the skewers and serve with your favorite accompaniment.