|
Ingredients
|
Quantity
|
|
Leg of kid lamb
|
1
|
|
Jamun vinegar
|
2 cups
|
|
Ginger – garlic paste
|
2 tbsp
|
|
Salt and black pepper powder
|
to taste
|
|
Oil
|
2 tbsp (30 ml)
|
|
Carrot
- chopped
|
1
|
|
Onions – chopped
|
2
|
|
Chilli powder
|
2 tsp
|
|
Chat masala powder
|
2 tsp
|
Clean the baby lamb leg and dry well. Mix jamun vinegar,
ginger-garlic 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 flavor 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 until done.
Season with salt and chat masala powder.
Serve hot along with greens and onion rings.
Note: Tender lamb leg
roasted and seasoned with chat masala powder
