Ingredients:
Lamb – 1 kg, boneless pieces
Ghee to taste
For the 1st Marinade:
Basil – 1 tblsp, dried and crushed
Raw Papaya – 1/2 cup, ground to paste
Garlic Paste – 2 tblsp
Red Chilli Powder – 3 tsp
Salt to taste
Ghee – 1 cup
Onions – 2, medium, peeled and sliced
Garlic – 12 cloves, chopped
For the 2nd Marinade:
Ginger – One 1 1/2 inch piece
Basil – 1 tblsp, crushed
Kachri Powder – 2 tblsp
Cloves – 1/2 tsp, powdered
Black Cardamoms – 2 tsp, powdered
Nutmeg – 2 tsp, powdered
Yogurt – 1 1/2 cups
For the Soola Masala, Mix Together the following:
Mango Powder – 1 tsp
Black Rock Salt Powder – 1/2 tsp
Black Pepper Powder – 1/2 tsp
Green Cardamoms – 1/2 tsp
Nutmeg – 1/4 tsp, powdered
Method:
1. Wash and pat dry the lamb pieces.
2. For the first marinade, mix all the ingredients and evenly rub the mixture on the pieces.
3. Keep aside for 2 hours.
4. Heat the ghee in a kadai and deep fry the onions and garlic separately over medium heat, until golden brown.
5. Drain the excess oil on absorbent paper and keep aside.
6. For the second marinade, blend together the ingredients for the 2nd marinade except yogurt.
7. Add 2 tblsp of water to make into a smooth paste.
8. Remove to a bowl, add the yogurt and whisk well.
9. Evenly rub the pieces with the 2nd marinade and keep aside for 72 hours.
10. Skewer the pieces and roast for 12-15 minutes.
11. Baste it with the ghee and roast again for 12 to 15 minutes or till the pieces are tender.
12. Smoke for 2 minutes with cloves and ghee.
13. Arrange on a platter, sprinkle soola masala.
14. Serve hot.
