The fruit in this recipe is traditional and the papaya in particular tenderises as well as sweetens the meat.
600g diced kid (or use kid chops)
500g new potatoes – peeled and cut into bite-size pieces
1 small red onion – ½ very finely chopped, ½ thinly sliced
2 cloves of garlic – finely chopped
Fresh ginger – finely chopped to make 2 tsp
50g fresh papaya or mango (or if you can find papaya powder use that – or even amchoor – dried sour mango powder)
2 tsp garam marsala
1 tsp poppy seeds
1 tsp chilli powder – or more to taste – go quite hot if you like!
A big pinch of ground star anise or ground fennel
- Blend the fruit with the garlic, ginger, ½ tsp salt and the spices to a smooth paste.
- Mix the paste with the meat then thread onto skewers and leave to one side for up to one hour.
- Grill over a medium hot flame for 3 – 5 minutes on each side or until beginning to char around the edges and cooked through or to your liking.
- Best served wrapped in paratha or in a soft roll with a squeeze of lemon juice and a big pinch each of chopped onions and parsley.