• 16 Jul - 22 Jul, 2022
  • Mag The Weekly
  • Cookery


• 500 g boneless meat

• 2 tablespoons raw papaya

• 1 tablespoon ginger garlic paste

• 1 tablespoon green chilli paste

• Salt to taste

• 1 tablespoon red chilli powder

• ½ tablespoon all-spice powder

• ½ teaspoon anise powder

• ½ cup yogurt

• ½ tablespoon poppy seeds

• 2 tablespoons fried crushed onion

• ½ cup mustard oil

• 2 tablespoons vinegar


Take boneless lamb meat, add raw papaya, ginger garlic paste and green chilli paste. Leave for two hours. Now, add salt, red chilli powder, all-spice powder, anise powder, yogurt, poppy seeds, fried onions in the meat. Mix well and marinate for a few hours. Preheat the oven to 175°C. Thread the skewers with meat, keep them on a baking tray and cook in the oven for 40 minutes. Turn the sides in between. Lastly, brush the meat with oil. Give a coal smoke in the end. Serve piping hot with tamarind and mint dips.