Try this recipe for Eid: Hunter's raan or leg of lamb

1. In a bowl, mix together the ginger garlic paste, degi mirch powder and white vinegar and marinate the lamb overnight.

2. The next day, heat the oil in pan and add the whole spices and onion. Sauté for 15 minutes until brown.

3. Add the marinated lamb with the yoghurt, water, cumin and coriander. Season with salt and simmer for 90 minutes, until the lamb is tender.

4. Remove the lamb from the braising liquid. Taste and adjust the seasoning of the liquid with butter, chaat masala, garam masala and lemon juice.

5. Serve the lamb with the braising liquid, garnished with radish and micro herbs.

TIP: The relatively mild degi mirch powder is made by grinding together dried red chillies and capsciums. An easy substitute is paprika, although purists will say the flavour is very different!Tel u