Prep 12 h
Cook 20m
Serves
2 to 3

Ingredients

    500 gms lamb chops

    30 ml lemon juice 

    15 gms ginger paste 

    20 gms garlic paste 

    20 gms green papaya paste, only scoop the inside of the green skin 

    Salt to taste 

    For yoghurt marinade (kebab masala): 

    100 gms yoghurt 

    20 gms cashew nut 

    10 gms almond whole 

    10 gms green cardamom powder 

    5 gms fennel seeds 

    15 gms chilli paste 

    Salt to taste 

    5 gms garam masala powder 

     

     

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Ingredient Substitution Guide


Method

1. Marinate the lamb chops with lemon juice, ginger-garlic paste and papaya paste and keep it aside for 3 to 4 hours.

2. For yoghurt marination - make a paste with a little water, cashew nut and almonds. In a bowl, mix the garam masala, fennel seeds, chilli paste, green cardamom powder and mix with yoghurt. Keep it aside.

3. Smear the marinated lamb chops with yoghurt marinade and keep it in the fridge overnight.

4. Next day, put the marinated lamb chops on skewers and cook in the tandoor for 8 to 10 minutes, or till well cooked. If you are using an oven, cook at 160C for 20 minutes.

Serve hot with coriander or mint chutney.

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