• 1kg boneless lamb leg, trimmed and cubed
  • melted butter, for brushing


  • 4cm ginger, finely grated
  • 4 cloves garlic, crushed
  • 1 1/2 tbsp deggi mirch chilli powder or Kashmiri chilli powder
  • 1 tsp garam masala
  • 1/2 papaya, peeled, deseeded and blended to a purée
  • 50ml vegetable oil
  • 150ml greek yogurt
  • 1 tsp red chilli powder
  • a pinch cumin seeds
  • a pinch grund cumin

To serve

  • mint leaves, chopped
  • lime, cheeks or wedges


  • STEP 1

    Mix together the marinade ingredients, add the lamb and toss well. Cover and chill for at least 8 hours.

  • STEP 2

    Heat the grill to high and skewer the lamb, leaving a 2-3cm gap between each piece of meat. Grill for 4 minutes on each side, brushing with butter regularly. Serve sprinkled with mint leaves, lime cheeks and a kachumber salad, if you like.

To make kachumber salad, just toss chunks of cucumber, red onion and tomato with a little lime juice.


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