Ingredients:

A slab of lean meat 450 gm
Butter for basting
Black peppercorns 16
Cardamoms 5
Cloves 5
Coconut, desiccated 30 gm/2 tbs
Cumin (jeera) seeds 5 gm/1 tsp
Garlic, chopped 10 cloves
Ginger, chopped 15 gm/2” piece
Kachri (tenderizer) 5gm/1 tsp
or
Nutmeg (jaiphal) powder 1.25 gm/ ¼ tsp
Onions, chopped 60 gm/ ¼ cup
Poppy seeds (khus khus) 5 gm/1 tsp
Raw papaya paste 7.5 gm/1 ½ tsp
Red chili powder 5 gm/1 tsp
Salt to taste
Yogurt 180 gm/ 2/3 cup

Method:

Cut meat into slices 3 ½ inches long. 1 ¼ inches wide and three-fourths of an inch thick. Cut the slice into half without cutting through. Leaving a join at the end. Open the cut halves to make a single strip, approximately 6 inches long. Beat the joints with the back of a knife to flatten them a bit. In a mixer blend together cloves, cardamoms, papaya or kachri, garlic, onion, ginger, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt. Add red chili powder and salt. Coat the strips with this mixture and leave to marinade for 3 hours. Weave the skewer in and out of the meat strips at 4 points, at regular intervals. The meat will resemble a wavy line, with the skewer running through its center. Roast over an open charcoal fire or barbecue for 10 minutes. When one side is cooked, baste with butter and roast again for 3-5 minutes. Serve as a salad with sliced onions, green chillies and finely cut mint leaves.

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