Thatti Gosht
11 September 2006
(Lamb or kid grilled on an iron charcoal-fired barbecue)
Serves four-six
INGREDIENTS
24 x 45g slices of leg of lamb from the cushion
Ghee
For the marinade
45g ground unripe papaya
30g puréed garlic
30g puréed ginger
1/2tsp green cardamom powder
1/2tsp allspice powder
1/4tsp black cumin powder
1/4tsp clove powder
1/4tsp cinnamon powder
1tsp coarsely ground Malabar pepper
1tsp mango powder
Large pinch rock salt
METHOD
Bat the slices of meat out to minute steak thickness.
Combine all the ingredients for the dry marinade. Rub them over and into the meat. Leave for at least one hour.
To barbecue the meat brush a little ghee on the hot "thatti". Grill till cooked through.
