Succulent lamb pieces
coated with raw papaya and yogurt and roasted till crisp on the
outside
Boneless lamb
1 kg
Black cumin
(shah jeera)
seeds 5 gm/1 tsp
Chaat masala 5
gm/1 tsp
Clarified
butter for basting
Garam masala 5
gm/1 tsp
Garlic paste 5
gm/1 tsp
Ginger paste
15 gm/1 tbs
Juice of 1
lemon
Raw papaya
paste 10 gm/2 tsp
Red chilli
powder 10 gm/2 tsp
Salt to taste
Yogurt 120 gm/
1/2 cup
Cut
meat into 1 inch cubes. Marinade with salt, red chilli
powder, garam masala, papaya paste, black cumin, ginger and
garlic pastes and yogurt. Mix well and leave aside for an
hour. Put meat pieces on skewers and cook in a tandoor till
half done. Leave to cool for 10 minutes. Baste with
clarified butter and cook for 8 more minutes.
