Ingredients:

Lean lamb 450 gm in 1” cubes
Black cardamoms 4
Black peppercorns 15
Butter for brushing
Cinnamon 1” piece
Cloves 6
Coriander seeds 5 gm/1 tsp
Cumin (jeera) seeds 5 gm/1 tsp
Garam masala 5 gm/1 tsp
Garlic, chopped 10 cloves
Ginger chopped 15 gm/2” piece
Lemon juice 15 ml/1 tbs
Dry mango powder (amchur) 5 gm/1 tsp
Onions, chopped 80 gm/ 1/3 cup
Poppy seeds (khus khus) 2.5 gm/ ½ tsp
Red chili powder 5 gm/1 tsp
Roasted gram, powder 15 gm/ 1 tbs
Rotis or parathas 4
Salad oil 15 gm/1 tbs
Salt to taste
Tenderizer 7.5 gm/ 1 ½ tsp
Turmeric 5 gm/1 tsp
Yogurt 120 gm/ ½ cup

Method:

Beat lamb cubes with mallet to flatten them slightly. Lightly broil poppy and coriander seeds, cloves,cardamoms,cinnamon,peppercorns and cumin. Blend these in a mixer along with the onion, garlic and ginger.Mix in yogurt,salt, red chili powder, turmeric, tenderizer, gram flour and oil. Coat lamb cubes with the mixture then string them on skewers. Roast over an open charcoal fire or a hot grill at 325 ºF for 12-15 minutes, turning 2-3 times. When done, brush with butter. Sprinkle mango powder, garam masala and lemon juice on kebabs. Divide into four, placing each portion on one roti or paratha. Roll tightly wrapping one end in aluminum foil or butter paper.Serve with mint chutney and onion salad.

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