Shinwari Tikka

Select bone-in lamb cuts with some fat. Season generously with salt and black pepper only — Shinwari cooking relies on meat quality, not complex spicing.

Build a hot wood or charcoal fire. Let it burn down to glowing embers with consistent, intense heat.

If using lamb tail fat, render it in a heavy skillet first to use as cooking fat. Otherwise, brush meat lightly with oil.

Grill the lamb pieces over the hot embers, turning every few minutes, for 15-20 minutes for medium. Adjust time for thickness.

Let the grilled meat rest for 5 minutes before serving. The juices must redistribute for maximum tenderness.

Serve on a bed of sliced raw onion rings with warm naan, lemon wedges, and green chutney. No utensils needed — eat with your hands.