Ingredients |
|
| Lamb meat(tender boneless) | 1 kg |
| Papaya (papita) paste | 3 table spoon |
| Hung Curd (dahi) | 1/2 cup |
| Ginger (adrakh) paste | 1/2 table spoon |
| Garlic (lahsan) paste | 1/2 table spoon |
| Royal Cumin (jeera) powder | 1/2 tea spoon |
| Coriander (dhania) powder | 1/2 tea spoon |
| Chilli (Lal mirch) powder | 1/2 tea spoon |
| Cinnamon (dalchini) | 1 ” piece |
| Stone flower (patther phool) | 1/4 tea spoon |
| Poppy seeds (khuskhus) | 1 tea spoon |
| Dried Rose petals (gulab ke patte) | 1/2 tea spoon |
| Green chillies (hari mirch) | 2 |
| Coriander leaves (hara dhaniya) | 1/4 cup |
| Mustard oil (sarso ka tel) | 2 table spoon |
| Salt | to taste |
For garnishing |
|
| Onion(cut into rings) | |
| Lime(cut into pieces) |
Method
- 1. Mix all the ingredients in a blender jar, and grind it well to a smooth paste.
- 2. Add 1 table spoon of oil in this paste and use it to marinate the meat pieces for 8 -10 hours.
- 3. Place the marinated meat pieces on skewers and barbecue till it turns brown on hot charcol.
- 4. Brush it with mustard oil in between the cooking process
- 5. Serve hot with mint chatni, onion rings and lemon.
Tip:
- 1. If you want to make it in microwave, then cook it in 60 % power for 15- 20 minute. Now, cook it on grill mode till it becomes soft.
- Recipe Type : Kababs / Starter, Lucknow, Mutton, Non vegetarian, Non Vegetarian, Regional
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