Preparation / Directions:
Cut lamb into 2.5 cm. to four cm. wide pieces and beat until well flattened with a meat mallet (steak hammer). Mix half of the ginger-garlic paste, papaya paste and salt. Apply it to the lamb pieces and marinate the lamb for about an hour.
Melt butter in a frying pan, add the remaining ginger-garlic paste and garam masala powder. Fry until well browned. Add the marinated lamb pieces, fry well and cook until done. Add cream and white pepper powder, and cook until almost dry.
Cut the bread slices into strips and toast until done.
Garnish the kabobs with toasted bread fingers.