Warqui Pathar Ka Gosht

lamb leg (thin slices) 600 gms
ginger garlic paste    20 gms
raw papaya paste    20 gms
all spices    2 gms
kasoori methi 10 gms
coriander powder    6 gms
mint chutney paste 5 gms
lemon juice of 1 lemon
black peppercorn 5 gms
fried onions 25 gms
cashew nuts 15 gms
ghee    30 gms
chaat masala 5 gms
salt to taste
coriander sprigs for garnishing
phyllo sheets 8


1. Marinate the lamb slices first with ginger garlic paste, papaya paste, lemon juice, salt, and all spice.
2. Leave it in the refrigerator for at least 40 hours.
3. Prepare a second marinade by blending together crushed peppercorn, cashew nuts, and fried onions.
4. Marinate the lamb and set aside overnight.
5. Mix coriander, kasoori methi powder, and mint chutney paste. Heat a granite or stone slab and pour some ghee on it, then clean it properly.
6. Pour some ghee on it again and cook the kebabs on the slab.
7. Take it out on a platter; sprinkle some chaat masala on the slices of kebabs and lay them between alternating phyllo sheets. Garnish with a sprig of coriander and serve hot.