Ingredients
1 small leg of lamb
Rubbing marinade
2 tbsp Kashmiri chilli powder
2 tbsp salt
2 tbsp fine ginger paste
2 tbsp fine garlic paste
Marinade
200ml malt vinegar
120ml ( ½) cup corn oil
6 black cardamoms, pieced
2 green cardamoms
2 cinnamon sticks
4 bay leaves
16 black peppercorns
1 tbsp ginger-garlic paste
1 onion, chopped
Salt, to taste
Method
1. Mix the rubbing marinade ingredients together and rub on the surface of the leg of lamb. Combine the marinade ingredients and pour over it. Marinate for 2 hours at least, preferably overnight.
2. Wrap the leg completely in heavy duty aluminium foil. If you have a tandoor, fix the leg onto a long skewer and cook for two hours in the clay oven on a medium heat. If you are cooking on a BBQ, cook the meat in the indirect method until the meat thermometer registers 180°C (about 1 hour 30 minutes).
3. Remove it from the foil and arrange on a platter with onion rings, tomatoes, cucumber, carrot, green chilli and lemon.
4. Heat a little ghee and the juice of half a lemon and glaze (brush over) the leg of lamb. Serve with breads.
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