Marinate 500 grams of mutton chops with 1 tbsp of raw papaya paste, 1 tbsp of ginger garlic paste, 1 tbsp of onion paste, and ½ tsp of salt and then with 1 tsp of red chili powder. Cover and keep it aside for 2 hours.

Take ½ cup of curd on a piece of cloth laid over a strainer and a bowl. Tie and keep it aside for half an hour.

Make a masala mix of 6 pieces of green cardamom (whole pods), 3 pieces of whole dry red chilies, ¼ piece of mace (javitri ka phool), ¼ piece of nutmeg (jaiphal), 1 tsp of cumin seeds, 6 pieces of cloves, 2 pieces of black cardamom (pods slit) and 1 tsp of black peppercorns.

Make the second marination with the hung curd mixed nicely with 2 tbsp of mustard oil, 1 tbsp of ginger garlic paste, ½ tsp of regular salt, ½ tsp of rock salt, ½ tsp of Kasuri Methi and the ground masala.

Mix it the mutton pieces.

Make a container from silver foil and put it in the middle of the bowl with marinated mutton.

Burn 2 small pieces of charcoal. Remove them red hot with a thin layer of ash on them. Put them in the paper foil.

Put ½ tsp of ghee or clarified butter, cover it and keep aside for 10 minutes. Remove the cover and the charcoal pieces after 10 minutes, mix again, cover and keep in the fridge overnight.

Insert the mutton pieces in skewers. Lock it nicely.

Grill them in a preheated oven at 2000C for 30 minutes. Remove when done.

Put them over direct flame. Brush butter or ghee as required. Remove on a plate when done.

Your soft and spicy mutton barra kebab is ready.