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Ingredients:
Lamb, chops & leg pieces 900 gm 
Black cumin (shah jeera) seeds 45 gm/3 tbs 
Garam masala 20 gm/4 tsp 
Garlic paste 45 gm/3 tbs 
Ginger paste 45 gm/3 tbs 
Kachri (tenderizer) 20 gm/4 tsp 
Malt vinegar 180 ml/ ¾ cup 
Oil for basting 
Raw papaya paste 20 gm/4 tsp 
Red chilli powder 15 gm/1 tbs 
Salt to taste 
Yogurt 60 gm/ ¼ cup

Method:
Marinade the lamb in salt, red chilli powder, garam masala, malt vinegar, ginger and garlic pastes, papaya paste, kachri and cumin seeds for 4 hours or overnight. Skewer pieces 1 inch apart and roast on a slow fire in a tandoor or charcoal grill for 15 minutes or till half done. Stand at room temperature for 20 minutes. Baste with oil. Roast or grill on slow fire for another 20 minutes, till velvety brown.
Time: Preparation: 4 ½ hours, Cooking: 1 hour
To Serve: Serve with onion rings and lemon wedges.