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Lamb Kebabs


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


For paste:

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


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.

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