Ingredients:
Boneless Lamb or Chicken – 500 gms
Curd – 3/4 cup
Red Chilli Powder – 1 tsp
Oil – 2 tblsp
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Juice of 2 Limes
Raw Papaya Paste – 1 tsp
Nutmeg Powder – a pinch
Allspice Powder or Garam Masala Powder – 1 tsp
Green Chillies – 2
Coriander Leaves – 1 bunch
Shah Jeera – 1 tblsp
Besan Flour – 1 1/2 tblsp
Onions – 4, cut into cubes and 2, sliced in rings
Mint – 4 sprigs
Skewers – 4
Grind to a Powder:
Chironji – 1 tblsp
Poppy Seeds – 1 tblsp
Method:
1. Cut the meat into one inch cubes.
2. Mix the curd, red chilli powder, oil, ginger, garlic, lime juice and papaya to soften the mutton.
3. Keep aside for 30 minutes.
4. Add the ground and powdered spices and mix well.
5. Finally, add dry roasted besan flour.
6. Pierce onto skewers with cubed onion added after every third cube of lamb.
7. Barbecue over low fire.
8. Cook very slowly.
9. Remove from skewers and serve with sliced rings of onions and slices of lime.
10. Garnish with mint sprigs.
Note: If you are using Chicken, soak the chicken in masala overnight. Also do not add papaya and besan flour.
