1 kg (2.2 lb) Leg of lamb
1 tsp (2 g) Red chilli powder
Salt to taste
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
5 tbsp (75 ml) 2 1/2 oz Malt vinegar (sirka)
20 g Spring onions, chopped
150 g (5 oz) Ginger, chopped
10 g Green chillies, chopped
2 1/2 tbsp (10 g) Green coriander (hara dhaniya), chopped
2 tsp Mint (pudina), chopped
2 1/2 tbsp (30 g) 1 oz Garlic, chopped
60 g (2 oz) Cheese, grated
1 tsp (2 g) Black cumin (shahijeera) seeds
1/2 tsp (1 g) Garam masala
5 tbsp (100 g) 3 1/2 oz White butter
1/2 cup (60 g) 2 oz Onion rings
1 cup Pineapple, chopped
1 tsp (2 g) Chaat masala
1 tbsp (15 ml) Lemon (nimbu) juice
1 tsp (2 g) Red chilli powder
Salt to taste
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
5 tbsp (75 ml) 2 1/2 oz Malt vinegar (sirka)
20 g Spring onions, chopped
150 g (5 oz) Ginger, chopped
10 g Green chillies, chopped
2 1/2 tbsp (10 g) Green coriander (hara dhaniya), chopped
2 tsp Mint (pudina), chopped
2 1/2 tbsp (30 g) 1 oz Garlic, chopped
60 g (2 oz) Cheese, grated
1 tsp (2 g) Black cumin (shahijeera) seeds
1/2 tsp (1 g) Garam masala
5 tbsp (100 g) 3 1/2 oz White butter
1/2 cup (60 g) 2 oz Onion rings
1 cup Pineapple, chopped
1 tsp (2 g) Chaat masala
1 tbsp (15 ml) Lemon (nimbu) juice
method
1. Remove the thigh bone from the lamb leg. Marinate the lamb in a mixture of red chilli powder, salt, ginger and garlic pastes, and half the malt vinegar. Keep aside for 4 hours.
2. Mix spring onions, ginger, green chillies, green coriander, mint, and garlic together. Add cheese and black cumin seeds. Stuff the leg of lamb with this mixture.
3. Sew the open end of the leg with a needle and thread. Prick the leg with a fork.
4. Arrange the leg in a big baking tray. Pour over the remaining malt vinegar and sprinkle garam masala.
5. Cover with aluminium foil. Roast in a preheated oven (180°C (350°F)) for 1 1/2 hours.
6. Heat the butter in a pan; saute the onion rings. Add pineapple and chaat masala. Mix well and remove from heat.
7. Slice the leg open and garnish with pineapple and onion mixture. Squeeze lemon juice on top and serve hot.
2. Mix spring onions, ginger, green chillies, green coriander, mint, and garlic together. Add cheese and black cumin seeds. Stuff the leg of lamb with this mixture.
3. Sew the open end of the leg with a needle and thread. Prick the leg with a fork.
4. Arrange the leg in a big baking tray. Pour over the remaining malt vinegar and sprinkle garam masala.
5. Cover with aluminium foil. Roast in a preheated oven (180°C (350°F)) for 1 1/2 hours.
6. Heat the butter in a pan; saute the onion rings. Add pineapple and chaat masala. Mix well and remove from heat.
7. Slice the leg open and garnish with pineapple and onion mixture. Squeeze lemon juice on top and serve hot.
serving amount
serves: 4
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