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1kg lamb
(leg pieces)
5g red
chili powder
salt to
taste
10g ginger
paste
10g garlic
paste
75ml malt
vinegar
20g spring
onions, chopped
160g
ginger, chopped
10g green
coriander, chopped
10g mint,
chopped
30g garlic
chopped
60g
cheese, grated
5g black
cumin (shah jeera) seeds
2.5g garam
masala
75g white
butter
120g onion
rings
240g
pineapple chopped
5g chaat
masala
10g green
chilies, chopped
15ml lemon
juice |
Method :
- Remove the thigh bone from the leg
of lamb.
- Marinate the lamb in a mixture of
red chili powder, salt, ginger and garlic pastes and half the malt
vinegar.
- Keep aside for 4 hours.
- Mix onions, ginger, green chilies,
coriander, mint and garlic.
- Add the grated cheese and black
cumin.
- Stuff the leg of lamb with this
mixture.
- Sew the open end of the leg with a
needle and thread.
- Prick the leg with a fork.
- Arrange the leg in a big baking
tray.
- Pour the remaining malt vinegar
and sprinkle garam masala over it.
- Cover with aluminum foil.
- Roast in a preheated 350F oven for
1.5 hours.
- Heat butter in a pan.
- Sauté onion rings.
- Add chopped pineapple and chaat
masala and green chilies.
- Mix well and remove from heat.
- Slice the leg open and pour the
pineapple and onion mixture.
- Squeeze lemon juice on top and
garnish with cucumber slices.
- Serve hot.
Serves 4 - 6
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