Boti kababs

Ingredients	Quantity
Mutton (lamb)	250gms
Cloves, cinnamon, cardamom, black cardamom	1gms
Cumin	½ gm
Green chillies	2gms
Ginger	2gms
Garlic	2gms
Curds	50ml
Lime	½
Green coriander	¼ bunch
Raw papaya	20gms

Cut mutton into even-sized pieces. Apply lime juice. Roast and powder dry spices. Grind green chillies, ginger, garlic and papaya. Mix ground masala and powdered spices, curds and chopped coriander. Add meat pieces and keep for 2 hours. Thread on skewer and roast over a sigree. When done, remove from skewer on to a hot paratha. Roll paratha and mix with toothpicks or roll paratha in grease-proof paper. Serve hot with onion rings.