- 2 Tbs lemon juice
- 2 Tbs mashed raw papaya
- 1 Tbs Ginger paste (grind fresh chopped ginger w/ a tiny bit of water in a food processor or blender until you have a paste )
- 1/4 cup onion paste (made the same way as above)
- 1 tsp Green chili paste (serrano chili done the same way)
- 2 Tsp ground black pepper
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/2 tsp ground turmeric
- 3 Tbs vegetable oil
- 1 tsp salt.
- 2 lbs of boneless lamb leg cut into chunks for skewering aka tikkas. Make cuts in the meat with a sharp knife so the marinade can penetrate the meat.
- A couple of new potatoes
- This is super simple. Just take all the ingredients above (EXCEPT THE SALT AND POTATOES) and mix them together in a bowl.
- Put everything in the fridge and let it sit for at least 8 hours or better yet, overnight.
- Add the salt to the marinade 15 minutes before cooking, and mix everything again.
- Cut your potatoes into chunks, you’ll be using them as stoppers for your skewers.
- Rub your skewers with some oil.
- Then thread the meat chunks on the skewers, sticking a chunk of potato on the end as a stopper.
- Brush them with the leftover marinade and let them sit at room temperature for about 10 minutes or so while you get your tandoor oven nice and hot. This dish cooks at about 480 degrees.
- When the temperature has reached around 480, put your skewers into the tandoor oven and cook for about 10 minutes.
- Take them out, stand them upright against the tandoor to let the drippings fall for about 5 minutes.
- Then, back into the oven for another 5 to 8 minutes depending on how done you like your meat.
- Remove the meat from the skewers and serve it up, sprinkled with a bit of fresh cilantro.
Need to marinade 8+ hours.
I served the Bhaditraka with Basmati rice with saffron, sultanas, almonds, Indian Creamed Spinach, and fresh Papaya Raita.