Ingredients:

• Leg of lamb 1 ½ kg/1 piece
• Cardamom powder 2.5 gm/ ½ tsp
• Chaat masala 5 gm/1 tsp
• Cooking oil 60 ml/4 tbs
• Garlic paste 10 gm/2 tsp
• Ginger paste 10 gm/2 tsp
• Lemon juice 30 ml/2 tbs
• Mace (javitri) powder 2.5 gm/ ½ tsp
• Malt vinegar 240 ml/1 cup
• Red chilli powder 10 gm/2 tsp
• Rum 120 ml/ ½ cup
• Salt to taste

Method:

• Prick leg all over with a fork. Marinade the leg in a mixture of salt, red chilli powder, ginger and garlic pastes, mace and cardamom powders and lemon juice. Set aside for 2 hours.
• Pour the vinegar and rum over the lamb. Place leg on a baking tray and pour over 1 litre/4 cups water. Bake in an oven at 350 ºF for 1 ½ hours turning the leg two or three times to ensure it cooks evenly. Once water dries out remove from tray. Baste with oil and grill till well done all over.
• Time: Preparation: 2 ½ hours, Cooking: 2 ½ hours
• To Serve: Garnish with onion rings and sliced tomato. Sprinkle chaat masala and serve hot.