Ingredients:
Lamb – 900 gms, cut into boneless pieces
Salt – 4 tsp
Red Chilli Powder – 4 tsp
White Pepper Powder – a pinch
Fenugreek Powder – a pinch
Green Cardamom Powder – a pinch
Garam Masala – 2 tsp
Onion Seeds- 2 tsp, crushed
Fennel Seeds – a pinch, crushed
Mustard Seeds – a pinch, crushed
Cumin Seeds – a pinch, crushed
Coriander Seeds – a pinch, crushed
Ginger Garlic Paste – 2 tbsp
Raw Papaya – 60gm, grated
Mustard Oil – 1/2 cup
Vinegar – 4 tsp
Yogurt – 1/2 cup
Butter for basting – 4 tsp

Method:
1. Prepare the marinade by mixing all the ingredients (except butter) together.
2. Rub the mixture into the lamb pieces and keep aside for 1 1/2 hours.
3. Skewer the lamb pieces and roast in a medium hot tandoor for 10-12 minutes.
4. Baste with butter and roast again for 5 minutes.
5. Remove from skewers and serve hot.

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