Ingredients:
- 1000 grams chopped lamb pieces
- 600 grams hang curd
- 20 ml malt vinegar
- 40 grams ginger garlic paste
- 20 grams raw papaya paste
- 10 grams Kachri powder
- 30 grams Chilli powder
- 5 grams Shahi Jeera
- 5 grams Garam Masala
- 25 ml oil
- 20 grams butter
- Juice of two lemons
- Salt to taste
Preparation:
- Place the meat in a large bowl. Add the curd, vinegar, salt, red chilli powder, ginger garlic paste, shahi jeera and garam masala. Mix them well until the meat is properly coated with the spices.
- Add kachari powder and oil, and mix well. Add the curd to the mix and mix well again.
- Marinate the meat for 4 hours at room temperature and place it in the refrigerator till required.
- Place the meat in a skewer and cook in a moderate tandoor oven.
- Once it is cooked, sprinkle kebab masala, lemon juice and melted butter over it.
- Arrange the kebabs on a plate and garnish with sliced cucumber, onion rings, sliced tomatoes, lemon wedges and green chillies.
