:
1 leg of lamb (about 2 kg), cleaned and skinned
250 grams curd (Dahi)
70 grams mustard oil
30 gramss ginger garlic paste
30 gramss garam masala
30 gramss coriander powder
10 grams red chili powder (adjust to taste)
15 grams turmeric powder
10 grams cumin powder
15 grams black pepper powder
15 grams chaat masala
15 grams Salt
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
1. Make deep cuts on the leg of lamb to allow the marinade to penetrate.
2. In a bowl, mix Curd (Dahi), mustard oil, ginger garlic paste, garam masala, coriander powder, red chili powder, turmeric powder, cumin powder, black pepper powder, chaat masala, and salt to create the marinade.
3. Coat the leg of lamb with the marinade, making sure to get the mixture into the cuts. Allow it to marinate for at least 4-6 hours, or preferably overnight in the refrigerator.
4. Preheat your oven to a high temperature (about 200°C or 400°F).
5. Place the marinated leg of lamb in a roasting pan.
6. Roast the lamb in the preheated oven for about 30 minutes to brown the outer layer.
7. Reduce the oven temperature to a medium setting (about 160°C or 325°F) and continue roasting for another 1.5 to 2 hours, or until the lamb is tender. Baste the lamb with the juices from the pan occasionally.
8. Once the lamb is cooked, remove it from the oven and let it rest for a few minutes.
9. Garnish with chopped fresh coriander leaves.
10. Carve the leg of lamb into slices and serve hot with lemon wedges.
Barrah Kebab is often enjoyed with naan or roti and is perfect for festive occasions or special gatherings. Adjust the spice levels according to your preference. Enjoy the succulent and flavorful Barrah Kebab!
