Leg meat: 1kg
Onion: 1
Coriander leaves: 3tbsp(chopped)
Ginger garlic paste: 1tbsp
Green papaya: 1/4
Oil: 1/4cup
Coriander seeds: 2tsp
Cumin seeds: 1tsp
Poppy seeds: 2tsp
Sour curd: 4tbsp
Cinnamon: 2"piece
Cardamom: 4
Turmeric: 1/2tsp
Pepper: 2tbsp
Red chilly: 8
Ghee: 1/4cup
Salt to taste
Method:
Clean and cut the meat into 2" cubes, wash and squeeze dry. Grind the onion and papaya, mix with ginger and garlic into the oil. Apply this to the meat cubes.Next, finely grind the coriander, cumin and poppy seeds, the pepper, cinnamon, cardamom, chillies and turmeric into a thick paste. Mix this with the curds, also thick and let the meat marinate in the mixture for at least 4 to 5 hours. Grease skewers and pack the meat cubes on them. Roast over a charcoal fire or under a hot grill. When the meat is nearly done, baste with a little lemon juice and melted ghee. When the meat is crusty and brown, sprinkle salt and serve hot.