Boneless Lamb – 500 gms, cut into 3 inch pieces
Oil for basting
Green Papaya – 75 gms
Salt – 3/4 tsp
White Pepper Powder – 1/2 tsp
Ginger Garlic Paste – 1 tblsp

For the Marinade:
Egg White – 1/2, whisked
Cream – 3/4 cup
Garam Masala Powder – 1/2 tsp
Cashew Nuts – 1 to 1 1/2 tblsp, ground
Green Cardamom Powder – 1/4 tsp
Green Chillies – 1/2 tblsp, seeded and chopped

1. Place the lamb pieces between 2 damp plastic sheets and flatten gently with a rolling pin.
2. Mix the papaya, salt, pepper powder and ginger garlic paste.
3. Rub into lamb and keep aside for 1 to 2 hours.
4. Mix egg white, cream and garam masala powder till well blended.
5. Add the remaining marinade ingredients and mix well.
6. Rub into lamb and keep aside for 2 hours.
7. Skewer the lamb pieces and roast in an oven at 180C for 10 minutes.
8. Remove and baste with oil.
9. Roast again for 5 minutes.
10. Remove the lamb pieces from the skewers.
11. Serve hot with mint chutney.

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