Ingredients
Lamb, cut into boneless pieces 1 kg
National Ginger-garlic paste 1/2 cup
National Salt to taste
Lemon (nimbu) juice 5 tbsp
Raw papaya paste 60 g
Yoghurt (dahi), hung 1/4 cup
National White pepper powder 1 tsp
National Cumin (jeera) powder 1 tsp
National Green cardamom powder 1 tsp
National Red chilli powder 2 tsp
Vegetable oil 1/2 cup
Butter for basting
Cooking Directions
Wash & clean the lamb pieces.
Marinate the lamb with ginger-garlic paste, salt, lemon juice, and raw papaya paste.
Keep aside for 30 minutes.
Prepare a second marinade by mixing all the other ingredients except butter.
Marinate the lamb cubes with this marinade and keep aside for 2 hours.
Skewer the lamb cubes and roast in a tandoor / oven / grill/ broiler for 15-20 minutes.
Remove, baste with butter and roast again for 3 – 5 minutes.
Remove from skewers and serve hot.
