Sikandari Raan (Leg)

1   INGREDIENTS

• Leg of lamb 1 1/2 kg/1 piece
• Cardamom powder 2.5 gm/ 1/2 tsp
• Chaat masala 5 gm/1 tsp
• Cooking oil 60 ml/4 tbsp
• Garlic paste 10 gm/2 tsp
• Ginger paste 10 gm/2 tsp
• Lemon juice 30 ml/2 tbsp
• Mace (javitri) powder 2.5 gm/ 1/2 tsp
• Malt vinegar 240 ml/1 cup
• Red chilli powder 10 gm/2 tsp
• Rum 120 ml/ 1/2 cup
• Salt to taste

2   COOKING DIRECTIONS

1. Prick leg all over with a fork.
2. Marinade the leg in a mixture of salt, red chilli powder, ginger and garlic pastes, mace and cardamom powders and lemon juice.
3. Set aside for 2 hours.
4. Pour the vinegar and rum over the lamb.
5. Place leg on a baking tray and pour over 1 litre/4 cups water.
6. Bake in an oven at 350 ºF for 1 1/2 hours turning the leg two or three times to ensure it cooks evenly.
7. Once water dries out remove from tray.
8. Baste with oil and grill till well done all over.
9. Garnish with onion rings and sliced tomato.
10. Sprinkle chaat masala and serve hot.

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