- Marinate boneless mutton in ginger garlic paste, salt, black pepper powder and minced/paste Raw papaya for 6 hours.
- After 6 hours wash thoroughly and remove papaya. Remove all the excess water.
- Add curd, red chilli powder, garam masala powder, salt to taste, roasted cumin powder and ginger garlic paste. Let it marinate for another 2 hours.
- Put the pieces on long steel skewers and roast it in tandoor/barbeque grill/sigdi. Cook on high flame for 5 mins and grease the pieces and turn. Continue cooking again on high flame for 5 mins. Cook on low for 15 to 20 mins on each side.
- Serve hot with mint chutney, sliced onion, lemon and mint leaves.
