Raan In a Spicy Marinade Recipes

Ingredients :

1kg leg of lamb

Marinade

15g ginger paste

20g garlic paste

100ml malt vinegar

60ml rum - optional

salt

15g red chili powder

15g yellow chili powder

25g raw papaya paste

5g cloves (laung), powdered

10g cinnamon (daalchini) powdered

150g yoghurt, hung

100g butter for basting

60g chironji paste

30g brown onion paste

100g yoghurt

20g red chili paste

15g garam masala

125ml oil

1. Prick the lamb leg all over with a fork.
2. Marinade : whisk together ginger garlic pastes, vinegar, rum, salt, red and yellow chili powder, raw papaya paste, clove powder and cinnamon powder, rub over the leg piece and keep aside for 4 hours.
3. Skewer lamb leg and cook in a tandoor for 15-20 minutes, basting with butter occasionally.
4. Alternatively, bake in a very hot oven till the juices are sealed and meat is lightly colored.
5. Take lamb leg off the skewer and place on a roasting tray.
6. Blend together, chironji paste, onion paste, yoghurt, red chili paste and garam masala into fine paste.
7. Cover and seal the tray with an aluminum foil, cook in an oven or on hot plate for 35-40 minutes.
8. Remove from oven and serve hot.

Serves 4 - 6

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