Maas ke Sule

Boneless lamb pieces marinated in curd and spices and cooked in the tandoor

Ingredients

First marination:-

2 LB lamb

3/4 cup raw papaya

4 tsp. garlic paste

3 tsp. red chili powder

1 tsp. Meat Masala OR Tandoori Masala

Salt according to taste

Second marination:-

1/2 cup yogurt

2 onions

1 tsp. clove powder

4-5 flakes garlic

Small piece of ginger

Salt according to taste

Clarified butter to deep fry

For Smoking:-

10 cloves

1tbsp. clarified butter

A little charcoal

Serve with

        Onion rings & grees chutney

Method

1. Clean, debone the meat and cut into 1 1/2 inch both. Peel papaya, deseed, roughly cut, put in a blender and make a fine paste.
2. Remove and mix with the First marination and refrigerate for 10 hours. Drain off the excess moisture.
3.For the Second marination whisk yogurt in a bowl. Evenly slice onions and garlic.
4.Heat clarified butter in a frying pan, and separately deep fry onions and garlic over medium heat until golden brown.
5.Roughly cut the ginger, put in a blender, add the fried onions and garlic, clove powder, salt, water and make a fine paste.
6.Mix the paste with the yogurt and rub the marinated meat with this mixture. Keep aside for 2 hours.
7.Skewer the marinated meat at least an inch apart. Roast in a moderately hot tandoor or charcoal grill for 15-20 minutes. Baste with butter and roast again for 8-10 minutes.

For Smoking:-

1.Put a live piece of charcoal in a small casserole ,place the casserole in the middle of a large pre-heated casserole. Remove the meat from the skewers and arrange around the casserole .
2.Drop the cloves over the coals, pour on the clarified butter and quickly cover with a lid.
3. Allow the meat to smoke for 3-5 minutes. Uncover, remove the small casserole and serve the meat in the same big casserole.