Ahad-e-changezi – We Love God!

The proper understanding of everything in life begins with God. No one will ever understand the necessity of conversion who does not know why God created us. He created us 'in His image' so that we would image forth his glory in the world. We were made to be prisms refracting the light of God's glory into all of life. Why God should want to give us a share in shining with His glory is a great mystery. Call it grace or mercy or love – it is an unspeakable wonder. Once we were not. Then we existed – for the glory of God!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats		Femina, Femina1, Meat	4	Servings

INGREDIENTS

1		Leg of kid lamb, 1 kg
2	c	Jamun vinegar, 480 ml
2	T	Ginger-garlic paste, 30 g
		Salt and black pepper powder
		to taste
2	T	Oil, 30 ml
1		Carrot, chopped 100 g
2		Onions, chopped 100 g
2	t	Chilli powder, 10 g
2	t	Chaat masala powder, 10 g

INSTRUCTIONS

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 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.

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 92 Calories From Fat: 61 Total Fat: 6.9g Cholesterol: 0mg Sodium: 16.5mg Potassium: 154mg Carbohydrates: 7.6g Fiber: 1.6g Sugar: 3.6g Protein: <1g