Recipe - Ahad-E-Changezi

1 Leg of kid lamb; (1 kg)
2 cup Jamun vinegar; (480 ml)
2 tablespoon Gingergarlic paste; (30 g)
Salt and black pepper powder
to taste
2 tablespoon Oil; (30 ml)
1 Carrot; chopped (100 g)
2 Onions; chopped (100 g)
2 teaspoon Chilli powder; (10 g)
2 teaspoon Chaat masala powder; (10 g)

CLEAN the baby lamb leg and dry well. Mix jamun vinegar, gingergarlic
paste, salt, pepper, chopped onions, carrot and chilli powder. Apply
to the leg and keep aside for six hours, so that 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
minutes or till done. Season with salt and chaat masala powder.

Serve hot along with greens and onion rings.

Converted by MC_Buster.

NOTES : Tender lamb leg roasted and seasoned with chaat masala powder

Converted by MM_Buster v2.0l.