Ingredients:
Shoulder of Lamb or Boneless Leg - 500 gms, washed and cut into 3 inch cubes
Oil for basting
Ginger Garlic Paste - 1 1/2 tblsp
White Vinegar - 1 1/2 tblsp
Red Chilli Powder - 1 tblsp
Black Pepper Powder - 1/2 tsp
Salt - 3/4 tsp
Coriander Leaves - 1 tblsp, chopped

For the Marinade:
Cream - 1 1/2 tblsp
Cheddar Cheese - 1 1/2 tblsp, grated
Garam Masala Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Saffron Strands - few
Kasuri Methi Powder - 1/4

Method:
1. Mix the ginger garlic paste, vinegar, red chilli and pepper powders.
2. Rub this into lamb cubes.
3. keep aside for 1 to 2 hours.
4. Mix all the marinade ingredients.
5. Rub into lamb and keep aside for 1 hour.
6. Skewer the lamb cubes and roast in an oven at 180C for about 10 minutes.
7. Remove and baste with oil.
8. Keep it in the oven for another 5 minutes.
9. Remove from skewers.
10. Garnish with coriander leaves and lime wedges on the side.
11. Serve hot.