Ingredients:
Leg of lamb 1 ½ kg/1 piece
Cardamom powder 2.5 gm/ ½ tsp
Chaat masala 5 gm/1 tsp
Cooking oil 60 ml/4 tbs
Garlic paste 10 gm/2 tsp
Ginger paste 10 gm/2 tsp
Lemon juice 30 ml/2 tbs
Mace (javitri) powder 2.5 gm/ ½ tsp
Malt vinegar 240 ml/1 cup
Red chili powder 10 gm/2 tsp
Rum 120 ml/ ½ cup
Salt to taste
Method:
1. Prick leg all over with a fork. Marinade the leg in a mixture of salt, red chili powder, ginger and garlic pastes, mace and cardamom powders and lemon juice. Set aside for 2 hours.
2. Pour the vinegar and rum over the lamb. Place leg on a baking tray and pour over 1 litre/4 cups water. Bake in an oven at 350 ºF for 1 ½ hours turning the leg two or three times to ensure it cooks evenly. Once water dries out remove from tray. Baste with oil and grill till well done all over.
To Serve: Garnish with onion rings and sliced tomato. Sprinkle chaat masala and serve hot.
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