| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Leg of kid lamb; (1 kg) |
| 2 |
c |
Jamun vinegar; (480 ml) |
| 2 |
tb |
Ginger-garlic paste; (30 g) |
|
|
Salt and black pepper powder to taste |
| 2 |
tb |
Oil; (30 ml) |
| 1 |
|
Carrot; chopped (100 g) |
| 2 |
|
Onions; chopped (100 g) |
| 2 |
ts |
Chilli powder; (10 g) |
| 2 |
ts |
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:
“Your life will have a purpose with the Saviour.”