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You are here: Home > Recipes > Mughlai Recipes > Mutton>-Murgh Yakhnee Pulao

Ahad-e-Changhezi
Tender lamb leg roasted and seasoned with chaat masala powder
Serves:
Four
Time required:
40 minutes plus marinating time
      Ingredients How to?

  • 1 (1 kg) leg of kid lamb
  • 2 cups (480 ml) jamun vinegar
  • 2 tbsp (30 g) ginger-garlic paste
  • salt and black pepper powder to taste
  • 2 tbsp (30 ml) oil
  • 1 (100 g) carrot, chopped
  • 2 (100 g) onions, chopped
  • 2 tsp (10 g) chilli powder
  • 2 tsp (10 g) chaat masala powder

 


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

    Serve hot along with greens and onion rings.

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