Ingredients
Lamb, chops & leg pieces 900 gm
Black cumin (shah jeera) seeds 45 gm
National Garam masala 20 gm
National Garlic paste 45 gm
National Ginger paste 45 gm
Kachri (tenderizer) 20 gm
Malt vinegar 180 ml
Oil for basting
Raw papaya paste 20 gm
National Red chilli powder 15 gm
National Salt to taste
Yogurt 60 gm
Cooking Directions
Marinade the lamb in salt, red chilli powder, garam masala, malt vinegar, ginger and garlic pastes, papaya paste, kachri and cumin seeds for 4 hours or overnight.
Skewer pieces 1 inch apart and roast on a slow fire in a tandoor or charcoal grill for 15 minutes or till half done.
Stand at room temperature for 20 minutes. Baste with oil.
Roast or grill on slow fire for another 20 minutes, till velvety brown.
Serve with onion rings, fresh green salad and lemon wedges.
