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Ahad-e-Changhezi
Tender
lamb leg roasted and seasoned with chaat masala powder
Serves: Four
Time required: 40
minutes plus marinating time |
| Ingredients |
How
to? |
- 1 (1 kg) leg
of kid lamb
- 2 cups (480
ml) jamun vinegar
- 2 tbsp (30 g)
ginger-garlic paste
- salt and
black pepper powder to taste
- 2 tbsp (30
ml) oil
- 1 (100 g)
carrot, chopped
- 2 (100 g)
onions, chopped
- 2 tsp (10 g)
chilli powder
- 2 tsp (10 g)
chaat masala powder
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- CLEAN the
baby lamb leg and dry well.
- Mix jamun
vinegar, ginger-garlic paste, salt, pepper, chopped onions,
carrot and chilli powder.
- Apply to the
leg and keep aside for six hours, so that the lamb meat
absorbs the flavour and taste of the marinade.
- Put the baby
lamb leg on a skewer (sheekh) and cook in a clay oven (tandoor)
for 20 to 25 minutes or till done.
- Season with
salt and chaat masala powder.
Serve
hot along
with greens and onion rings.
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Nutritional value of
each serving:
Calories:
411.3 kcal., Proteins: 55.1 g, Fat: 16.9 g, Minerals: 3.6
g, Fibre: 1.8 g, Carbohydrates: 9.4 g
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