Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    leg of kid lamb
   2      cups          jamun vinegar
   2      tablespoons   ginger-garlic paste
                        salt and black pepper powder to taste
   2      tablespoons   oil -- (30 ml)
   1                    carrot -- chopped
   2                    onions -- chopped
   2      teaspoons     chile powder
   2      teaspoons     chaat masala powder

Preparation:

CLEAN the baby lamb leg and dry well. Mix jamun vinegar, ginger-garlic paste, salt, pepper, chopped onions, carrot and chile 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 chaat masala powder. Serve hot along with greens and onion rings.