1 Leg of lamb
1 tbsp (15 ml) Vegetable oil
3 Cloves
4 Green cardamom (choti elaichi), crushed
3 Black cardamom (badi elaichi), crushed
2 Cinnamon (dalchini), 2 inch sticks
2 Star anise (chakri phool)
1 Bay leaf (tej patta)
6 tbsp (120 ml) 4 fl oz. Tomato puree
1 tsp (4 g) Salt
1 tbsp (15 ml) Vegetable oil
3 Cloves
4 Green cardamom (choti elaichi), crushed
3 Black cardamom (badi elaichi), crushed
2 Cinnamon (dalchini), 2 inch sticks
2 Star anise (chakri phool)
1 Bay leaf (tej patta)
6 tbsp (120 ml) 4 fl oz. Tomato puree
1 tsp (4 g) Salt
For the marinade:
1 tsp (6 g) Garlic (lasan), crushed
1 tsp (6 g) Ginger (adrak), crushed
1 tsp (5 g) Dry red chillies (sookhi lal mirch), paste
1 tbsp (15 ml) Vegetable oil
1 tsp (6 g) Ginger (adrak), crushed
1 tsp (5 g) Dry red chillies (sookhi lal mirch), paste
1 tbsp (15 ml) Vegetable oil
Grind to a paste:
4 - 5 Onions, sliced
1 tsp (6 g) Garlic, crushed
1 tsp (6 g) Ginger, crushed
1 tsp (5 g) Dry red chillies, paste
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
3/4 tsp Turmeric (haldi) powder
1 tsp (6 g) Garlic, crushed
1 tsp (6 g) Ginger, crushed
1 tsp (5 g) Dry red chillies, paste
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
3/4 tsp Turmeric (haldi) powder
method
1. With a sharp knife, make deep incisions on the leg of lamb.
2. For the marinade, combine all the ingredients and mix well. Cover the leg with this mixture and set aside to marinate for 3 - 4 hours.
3. Make a fine paste of all the ingredients mentioned with a little water. Keep aside.
4. Heat the oil in a wok (kadhai) that is large enough to hold the leg; saute the cloves, green and black cardamom, cinnamon sticks, star anise, and bay leaf for 2 - 3 minutes. Add the ginger-garlic paste and fry until the oil separates from the mixture and comes to the surface.
5. Add the tomato puree and salt. Fry for a few more minutes and then add the leg of lamb. Cook on low heat for about 2 hours or till the lamb is tender.
6. Before serving, grill the leg of lamb for a few minutes on both sides till brown.
2. For the marinade, combine all the ingredients and mix well. Cover the leg with this mixture and set aside to marinate for 3 - 4 hours.
3. Make a fine paste of all the ingredients mentioned with a little water. Keep aside.
4. Heat the oil in a wok (kadhai) that is large enough to hold the leg; saute the cloves, green and black cardamom, cinnamon sticks, star anise, and bay leaf for 2 - 3 minutes. Add the ginger-garlic paste and fry until the oil separates from the mixture and comes to the surface.
5. Add the tomato puree and salt. Fry for a few more minutes and then add the leg of lamb. Cook on low heat for about 2 hours or till the lamb is tender.
6. Before serving, grill the leg of lamb for a few minutes on both sides till brown.
serving amount
serves: 8
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