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:
- 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.
- 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.
- 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.
- 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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