Ingredients:
Lamb, chops and leg pieces – 900 gms
Black cumin seeds – 3 tbsp
Garam masala – 4 tsp
Garlic paste – 3 tbsp
Ginger paste – 3 tbsp
Kachri (tenderizer) – 4 tsp
Malt vinegar – 3/4 cup
Oil for basting
Raw papaya paste – 4 tsp
Red chilli powder – 1 tbsp
Salt – to taste
Yogurt – 1/4 cup
Method:
1. In a bowl, put the vinegar, ginger and garlic pastes, papaya paste, salt, red chilli powder, garam masala, kachri and cumin seeds.
2. Mix well to form the marinade.
3. Add the lamb pieces to this marinade and refrigerate for 4 hours or overnight.
4. Skewer pieces 1 inch apart and roast on a slow fire in a tandoor or charcoal grill for 15 minutes or till half done.
5. Stand at room temperature for 20 minutes.
6. Baste with oil. Roast or grill on slow fire for another 20 minutes, till velvety brown.
7. Serve with onion rings, lemon wedges and mint chutney.
