Ingredietns:

  • Leg of lamb 1 kg
  • Black cumin (shah jeera) seeds 5 gm/1 tsp
  • Chaat masala 5 gm/1 tsp
  • Cheese, grated 60 gm/ 1/4 cup
  • Cocktail onions, chopped 20 gm/4-5
  • Coriander leaves 10 gm/2 tsp
  • Garam masala 2.5 gm/ 1/2 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/ 1/2 cup
  • Pineapple, chopped 240 gm/1 cup
  • Red chilli powder 5 gm/1 tsp
  • Salt to taste
  • White butter 75 gm/5 tbs

Preparation:

  1. Remove the thigh bone from the leg of lamb. Marinade the meat in a mixture of red chilli 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.
  2. Add the grated cheese and black cumin. Stuff the leg of lamb with this mixture. 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.
  3. Pour over the remaining malt vinegar and sprinkle garam masala over it. Cover with aluminium foil. Roast in a preheated oven for 1 1/2 hours at 350 ºF. Heat butter in a pan. Sauté onion rings. Add chopped pineapple and garam masala. Mix well. Remove.
  4. Time: Preparation: 2 1/2 hours, Cooking: 2 hours To Serve: Slice the leg open and garnish with pineapple and onion mixture. Squeeze lemon juice on top.

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