Ingredients:
Leg of Lamb – 1 1/4 kg
For the Marinade:
Ginger Paste – 1 tbsp
Garlic Paste – 1 tbsp
Malt Vinegar – 1/2 cup
Salt to taste
Red Chilli Powder – 7 tsp
Yellow Chilli Powder – 7 tsp
Raw Papaya Paste – 1 1/2 tbsp
Cloves – 1 tsp, powdered
Cinnamon – 5 tsp, powdered
Yogurt – 3/4 cup, hung
Butter for Basting – 5 tbsp
Onion Seed Paste – 4 tbsp
Brown Onion Paste – 1 tbsp
Yogurt – 1/2 cup
Red Chilli Paste – 4 tsp
Garam Masala – 7 tsp
Refined Oil – 3/4 cup
Method:
1. Prick lamb leg all over with a fork.
2. For the marinade, whisk all the ingredients together.
3. Rub over the leg and keep aside for 4 hours.
4. Skewer lamb leg and cook in a tandoor for 15 to 20 minutes, basting with butter occasionally.
5. Alternatively, bake in a very hot oven till the juices are sealed and meat is lightly coloured.
6. Take lamb leg off the skewer and place on a roasting tray.
7. Mix onion seed paste, onion paste, yoghurt, red chilli paste, and garam masala together.
8. Rub into the lamb.
9. Cover in an oven or on a hot plate for 35 to 40 minutes.
10. Remove from oven.
11. Serve hot with naan.
