Sikandari Raan
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.