LAMB SHOULDER TIKKA WITH GREEN MARINATION

LAMB SHOULDER  TIKKA WITH GREEN MARINATION

→→INGREDIENTS←←

• 250 GRAMS LAMB SOLDIER CUBES
• 7 GREEN BAY LEAVE

**FOR GREEN MARINATION**

• 3 T/S MINT PURY
• 6 T/S CORIANDER PURY
• 4 PEELED CRUSH GARLIC,6 SHARP CHILLI
• 3 ONIONS DRAINED PURY
• 1 T/S DRIED MANGO POWDER
• 1/2 CHILLI POWDER
• 1/2 SUGAR
• 1/2 LIME JUICE
• 2 T/S CURD
• 1 T/S DRIED OREGANO AND THYEM
• SALT TO TASTE

[[{{{METHODS}}}]]

• TAKE A LARGE BOWL.ADD MINT PURY,CORIENDER PURY, SALT, SUGAR, CURD, DRIED MANGO POWDER,ONIONS DRAINED PURY DRIED OREGANO AND THYEM, LEMON JUICE,MIX ALL THE INGREDIENTS WELL.
• CUT THE LAMB SOLDIER IN CUBES
• MIX IN THE MARINATION. AND KEEP IT SIDE FOR 6 HOURS
• NOW HEAT THE YOUR BBQ OR GRILLER PAN AND USE THE SKEWERS OVER IT.ADD OIL IN THE AND SHALLOW FRY IT OVER MEDIUM FLAME. TURN SIDE OF THE SKEWER 7-8 TIMES TURN BY TURN UNTIL ALL SIDES ARE COOKED PROPERLY AND HAVE BROWN COLOR.
•  TO GIVE A LITTLE BURNT EFFECT, HOLD SKEWER WITH A TONG AND PLACE IT OVER GAS-FLAME FOR 30-SECONDS. TRANSFER THEM TO A PLATE AND KEEP ASIDE.

##HERE IS READY YOUR HOT LAMB SHOULDER  TIKKA WITH YOUR  GREEN MINT CHATNI OR SAUCE##