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Ahad E Changezi Recipe

by Global Cookbook

Ingredients

1 x Leg of kid lamb, (1 kg) 2 c. Jamun vinegar, (480 ml) 2 Tbsp. Ginger-garlic paste, (30 g) Salt and black pepper pwdr to taste 2 Tbsp. Oil, (30 ml)

1 x Carrot, minced (100 g) 2 x Onions, minced (100 g) 2 tsp Chilli pwdr, (10 g) 2 tsp Chaat masala pwdr, (10 g)

Directions

1. CLEAN the baby lamb leg and dry well. Mix jamun vinegar, ginger-garlic paste, salt, pepper, minced onions, carrot and chilli pwdr. Apply to the leg and keep aside for six hrs, so which the lamb meat absorbs the flavour and taste of the marinade. Put the baby lamb leg on a skewer (sheekh) and cook in a clay oven (tandoor) for 20 to 25 min or possibly until done. Season with salt and chaat masala pwdr.
2. Serve warm along with greens and onion rings.
3. NOTES : Tender lamb leg roasted and seasoned with chaat masala pwdr

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