Prep 2 h
Cook 1h : 30m


    1 small leg of lamb

    Rubbing marinade

    2 tbsp Kashmiri chilli powder

    2 tbsp salt

    2 tbsp fine ginger paste

    2 tbsp fine garlic paste


    200ml malt vinegar

    120ml ( ½) cup corn oil

    6 black cardamoms, pieced

    2 green cardamoms

    2 cinnamon sticks

    4 bay leaves

    16 black peppercorns

    1 tbsp ginger-garlic paste

    1 onion, chopped

    Salt, to taste

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Ingredient Substitution Guide


1. Mix the rubbing marinade ingredients together and rub on the surface of the leg of lamb. Combine the marinade ingredients and pour over it. Marinate for 2 hours at least, preferably overnight.

2. Wrap the leg completely in heavy duty aluminium foil. If you have a tandoor, fix the leg onto a long skewer and cook for two hours in the clay oven on a medium heat. If you are cooking on a BBQ, cook the meat in the indirect method until the meat thermometer registers 180°C (about 1 hour 30 minutes).

3. Remove it from the foil and arrange on a platter with onion rings, tomatoes, cucumber, carrot, green chilli and lemon.

4. Heat a little ghee and the juice of half a lemon and glaze (brush over) the leg of lamb. Serve with breads.

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