Ingredients:

Lamb escallops 200 gm
Garam masala a pinch
Ginger-garlic paste 30 gm/2 tbs
Lemon juice 15 ml/1 tbs
Malt vinegar 10 ml/2 tsp
Mint, chopped 15 gm/1 tbs
Oil 5 ml/1 tsp
Onion paste, browned 45 gm/3 tbs
Raw papaya paste 15 gm/1 tbs
Red chili powder 5 gm/1 tbs
Salt to taste
White pepper 2.5 gm/ ½ tsp
Yogurt 120 ml/ ½ cup

Method:

Beat the lamb slices till tender. Apply malt vinegar, salt, ginger-garlic paste, white pepper, raw papaya paste, lemon juice, red chili powder, chopped mint, yogurt and garam masala. Marinade for 2 hours. Grease a griddle. Place the slices on the griddle and cook both sides on a slow flame evenly till well browned.

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