Ingredients:
Leg of Lamb – 1
For The Marinade:
Garlic – 1 tsp, crushed
Ginger – 1 tsp, crushed
Whole Red Chillies – 1 tsp, paste
Oil – 1 tbsp
Grind To Paste:
Onions – 4-5, sliced
Garlic – 1 tsp, crushed
Ginger – 1 tsp, crushed
Whole Red Chillies – 1 tsp, paste
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Oil – 1 tbsp
Cloves – 3
Green cardamoms – 4, crushed
Black cardamoms – 3, crushed
Cinnamon – 2, two inch sticks
Star Anise – 2
Bay Leaf – 1
Tomato Puree – 6 tbsp
Salt – 1 tsp
Method:
1. With a sharp knife, deep incisions in the leg of lamb.
2. Combine all the ingredients for the marinade and mix well.
3. Cover the leg with this mixture and set aside to marinate for 3-4 hours.
4. Make a fine paste of all the ingredients mentioned with a little water.
5. Keep aside.
6. Heat the oil in a kadai that is large enough to hold a leg, sauté the cloves, green and black cardamoms, cinnamon sticks, star anise and bay leaves for 2 -3 minutes.
7. Add the ginger-garlic paste and fry until the oil separates from the spices and comes to the surface.
8. Add the tomato puree and salt.
9. Fry for a few more minutes and then add the leg of lamb.
10. Cook over low heat for about 2 hours or till the lamb is tender.
11. Before serving, grill the leg of lamb for a few minutes on both sides till brown.
