Ahad-E-Changezi

Recipe Ingredients

1		Leg of kid lamb
2 cups	474ml	Jamun vinegar
2 tablespoons	30ml	Ginger-garlic paste
		Salt and black pepper powder to taste
2 tablespoons	30ml	Oil - (30 ml)
1		Carrot - chopped
2		Onions - chopped
2 teaspoons	10ml	Chile powder
2 teaspoons	10ml	Chaat masala powder

Recipe Instructions

Clean the baby lamb leg and dry well. Mix jamun vinegar, ginger-garlic paste, salt, pepper, chopped onions, carrot and chile powder. Apply to the leg and keep aside for six hours, so that the lamb meat absorbs the flavor 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 until done. Season with salt and chaat masala powder.

Serve hot along with greens and onion rings.

Source:
Nalini Ganapati

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