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.
Skewer lamb leg and cook in a
tandoor for 15-20 minutes, basting with butter occasionally.
Alternatively, bake in a very hot
oven till the juices are sealed and meat is lightly colored.
Take lamb leg off the skewer and
place on a roasting tray.
Blend together, chironji paste,
onion paste, yoghurt, red chili paste and garam masala into fine
paste.
Cover and seal the tray with an
aluminum foil, cook in an oven or on hot plate for 35-40 minutes.
