Ingredients

  • 400 gms boneless lamb
  • 1 tsp onion paste
  • 1 tsp green chilli paste
  • 2 Tbsp raw papaya paste
  • 2 lemons
  • 2 Tbsp garlic paste
  • 1 tsp jeera powder
  • 1 tsp dhaniya powder
  • 1 tsp kasuri methi powder
  • 1 tsp red chilli powder
  • 1 stem of coriander
  • 1 Tbsp hung yogurt
  • 2 Tbsp olive oil
  • 1 tsp pepper powder
  • 8-10 mint leaves
  • 1 tsp cumin seeds
  • Salt

Method

  1. Marinate the lamb with salt, onion paste, green chilli paste, raw papaya paste, lemon juice, ginger-garlic paste, jeera powder, dhaniya powder, kasuri methi powder, red chilli powder, coriander & hung curd.
  2. Refrigerate it for 2 hours.
  3. Skewer lamb pieces & grill it with olive oil on a grill pan.
  4. For the dip
  5. Add salt, garlic paste, pepper powder, chopped mint leaves & mix well.
  6. Add roasted cumin.
  7. Serve skewers with the yogurt dip & mint leaves drizzled with olive oil.