Ingredients

2 lbs boneless lamb
1 cup yogurt
1/4 cup lemon juice
Salt to taste

Directions

For paste:

1 cup coriander leaves
1 cup mint leaves
3 green chilies
1.5″ ginger piece
10 garlic flakes
120g raw papaya

Method:

1. To the above paste, add all the remaining (including lamb pieces) and mix thoroughly such that the lamb pieces are well coated with the sauce.
2. Marinate for 5 hours.
3. 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.