Boneless lamb 1 kg
Black cumin
(shah jeera) seeds 5 gm/1 tsp
Chaat masala 5 gm/1 tsp
Clarified butter for basting
Garam masala 5 gm/1 tsp
Garlic paste 5 gm/1 tsp
Ginger paste 15 gm/1 tbs
Juice of 1 lemon
Raw papaya paste 10 gm/2 tsp
Red chili powder 10 gm/2 tsp
Salt to taste
Yogurt 120 gm/ ½ cup

Method:

Cut meat into 1 inch cubes. Marinade with salt, red chili powder, garam masala, papaya paste, black cumin, ginger and garlic pastes and yogurt. Mix well and leave aside for an hour. Put meat pieces on skewers and cook in a tandoori till half done. Leave to cool for 10 minutes. Baste with clarified butter and cook for 8 more minutes.

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