|
Ingredients
|
Quantity
|
|
Boneless lamb
|
2 pounds
|
|
Yoghurt
|
1 cup
|
|
Lemon juice
|
¼ cup
|
|
Salt
|
to taste
|
|
For
paste:
|
|
|
Coriander leaves
|
1 cup
|
|
Mint leaves
|
1 cup
|
|
Green chillies
|
3
|
|
1” ginger
|
1 piece
|
|
Garlic flakes
|
10
|
|
Raw papaya
|
12gms
|
To the above paste, add all the remaining ingredients (including
lamb pieces) and mix thoroughly such that the lamb pieces are well coated with
the sauce. Marinate for 5 hours. Skewer these pieces through a kabob rod and
grill over fire such that they are evenly reddish brown. Serve with onion
pieces and lemon wedges.
