Lamb leg 1 (2 ½ kg)
Yogurt 2 cups
National Salt to taste
Onion 2 (sliced)
Green chilies 4
National Ginger paste 2 tbsp
National Garlic paste 1 tbsp
Papaya paste 4 tbsp
Ground almond 4 tbsp
National Red chili powder 2 tsp
National Garam masala powder 2 tsp
National Black pepper powder ½ tsp
National Coriander powder 2 tsp
National Cumin powder 2 tsp
Oil ¼ cup
Roasted almonds and raisins for garnish
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Cooking Directions
Clean lamb leg and remove fats. Apply cuts on leg.
Apply ½ cup yogurt and salt on lamb leg and leave for 30 minutes.
In blender jug put ½ cup yogurt, onion, National green chilies, National ginger paste, National garlic paste, papaya paste, ground almond, National red chili powder, National garam masala powder, National black pepper, National coriander powder, National cumin powder and oil. Blend everything until smooth.
Pour mixture in a bowl and mix remaining yogurt. Apply mixture on leg, fill inside the cuts.
Shift lamb in greased pyrex dish, pour remaining batter on leg. Cover with almonium foil and leave for marination overnight.
Bake in preheated oven at 180 degree C for one hour. After one hour turn the side and bake until tender and water dries.
Garnish with roasted almonds and raisins and serve.
