Cut the lamb into 2 1/2 x 2 1/2 x 1/4 Pieces. Clean and keep aside.
Flatten each piece with a steak hammer.
Fry sliced onions in clarified butter, drain excess clarified butter and blend to make a paste.
Mix the paste with salt, red chilli powder, garlic paste and raw papaya paste and apply over the piece.
Put the lamb pieces in a bowl, leaving an open space in the centre.
Place a small bowl in the centre.
Put the live charcoal pieces in bowl along cloves and clarified butter.
Cover and seal the lid. Skewer the piece and cook on an open spit fire till completely done.
Remove and serve hot.
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