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Ahad-E-Changezi


Course : Indian
Serves: 4
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Ingredients:


1 medium leg of kid lamb

2 cups jamun vinegar

2 tablespoons ginger-garlic paste

1 teaspoon salt and black pepper powder to taste

2 tablespoons oil -- (30 ml)

1 medium carrot -- chopped

2 medium Onions -- chopped

2 teaspoons chile powder

2 teaspoons chaat masala powder
 

Preparation / Directions:


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.

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