This is a nice dry baked dish in the best tandoori tradition of Punjab cuisine.
2 KG lamb or beef (rump)
2 teaspoons black pepper crushed
150 g grated mascarpone cheese
1 teaspoon cumin powder
3 tablespoons garam masala
Nine cloves of garlic – paste all excess fluids squeezed out
4 tablespoons of Ginger paste all excess fluids squeezed out
3 tablespoons mustard oil
4 teaspoons meat tenderizer
2 teaspoons red chili powder
a pinch of saffron dissolved in 4 tablespoons hot milk
salt to taste
3 tablespoons vinegar
300 g Buffalo curd
cut the lamb into 10 cm x 3 cm stripes. They should be. 1/2 cm thick.
Sprinkle the meat tenderizer equally on all the stripes, on both sides. Mix the stripes with the vinegar, ginger and garlic-based, salt, oil, red chili powder and black pepper. Marinate for four hours,
mix the meat with the yogurt, saffron milk, mascarpone, garam masala and cumin powder. Marinate for one hour.
Thread the lamb pieces onto wooden skewers immersed in water. Bake in a preheated oven at 200° the meat is nice and crisp on the outside (approximately 30 min.)
you may use the excess marination to create a nice sauce to go along with this dry dish, undo.
Just gather all the excess marination that drips from the baked meat, along with the excess marination that remained in the pot where you marinated the meat in, and boil in a pan for 10 min. on low flame. You may use this is dipping sauce or as an accompaniment to plain steamed rice, or chapatis.