Ingredients:
Leg of lamb 1 kg
Black cumin (shah jeera) seeds 5 gm/1 tsp
Chaat masala 5 gm/1 tsp
Cheese, grated 60 gm/ ¼ cup
Cocktail onions, chopped 20 gm/4-5
Coriander leaves 10 gm/2 tsp
Garam masala 2.5 gm/ ½ tsp
Garlic, chopped 30 gm/2 tbs
Garlic paste 10 gm/2 tsp
Ginger, chopped 160 gm/ 2/3 cup
Ginger paste 10 gm/2 tsp
Green chillies, chopped 10 gm/2 tsp
Lemon juice 15 ml/1 tbs
Malt vinegar 75 ml/5 tbs
Mint, chopped 10 gm/2 tsp
Onion rings 120 gm/ ½ cup
Pineapple, chopped 240 gm/1 cup
Red chili powder 5 gm/1 tsp
Salt to taste
White butter 75 gm/5 tbs
Method:
1. Remove the thigh bone from the leg of lamb. Marinade the meat in a mixture of red chili powder, salt, ginger and garlic pastes and half the malt vinegar. Keep aside for hours. Mix cocktail onions, ginger, green chillies, coriander, mint and garlic. Add the grated cheese and black cumin. Stuff the leg of lamb with this mixture.
2. Sew the open end of the leg with a needle and thread. Prick the leg with a fork. Arrange the leg in a big baking tray. Pour over the remaining malt vinegar and sprinkle garam masala over it. Cover with aluminum foil. Roast in a preheated oven for 1 ½ hours at 350 ºF. Heat butter in a pan. Sauté onion rings. Add chopped pineapple and garam masala. Mix well. Remove.
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