Maas ke sule

This is a rajasthani kebab which is very hot & spicy. It evolved as a result of frequent battle situation of rajasthan. In medieval period when armies went for battles their soldiers used their sword to skew the meat pieces & barbecue it on open fire.

Ingredients

lamb
For the marination
Kachri,
salt and lemon juice to taste
clarified butter
onions
Red chili Paste
Green chili paste
ginger garlic paste
Clove powder
garam masala; all to taste
7-8 cloves

Method
For the marination

Marinate the lamb with kachri, salt and lemon juice and leave it for 1 hour.For the marinade Saute the onions in oil, till they turn golden brown, then add curd and mix it well.Add red chili paste, green chili paste, ginger garlic paste, clove powder, garam masala and the marinated lamb. Mix it well.Now place the marinade lamb pieces on a plate. Add a light piece of charcoal in a bowl and place it in the middle of the plate. Then add clarified butter and cloves.Cover the plate and keep it aside for 4 to 5 hrs. For the fragrance and the flavor to penetrate.

Now Bar-be-Que. the smoked lamb for 5 min with clarified butter. Maas ka Soola is ready.Best served hot with bajare ki roti and green chutney.