Ingredients:

Lamb, chops & leg pieces 900 gm
Black cumin (shah jeera) seeds 45 gm/3 tbs
Garam masala 20 gm/4 tsp
Garlic paste 45 gm/3 tbs
Ginger paste 45 gm/3 tbs
Kachri (tenderizer) 20 gm/4 tsp
Malt vinegar 180 ml/ ¾ cup
Oil for basting
Raw papaya paste 20 gm/4 tsp
Red chili powder 15 gm/1 tbs
Salt to taste
Yogurt 60 gm/ ¼ cup

Method:

* Marinade the lamb in salt, red chili 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 tandoori 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.

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