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Ingredients
:
2 lbs boneless lamb
1 cup yogurt
1/4 cup lemon juice
Salt to taste
For paste :
1 cup coriander leaves
1 cup pudina leaves
3 green chilies
1.5" ginger piece
10 garlic flakes
120g raw papaya
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Method
:
To the above paste, add all the remaining
ingredients (including lamb pieces) and
mix thoroughly such that the lamb pieces
are well coated with the sauce.
Marinate for 5 hours. Skewer these pieces
through a kabab rod and grill over fire
such that they are evenly reddish brown.
Serve with onion pieces and lemon wedges.
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