Ingredients :
1.5 kg. leg of
lamb
2 tbsp. salt
1/4 cup brown vinegar
oil for deep-frying
PASTE
6 dried plums (Aloo Bukhara)
1 cup yoghurt
2 tbsp lemon juice
1 tbsp green chilly paste
1 tbsp ginger / garlic paste
1 tbsp fresh coriander paste
1/8 tsp yellow food color
1 tbsp red chilly powder
1 egg
TO SPRINKLE
1 tsp salt
1 tsp all spice
1 tsp chat masala
Method:
1-Mix the salt and vinegar and apply all over the
leg of lamb.
2- Set aside for 4 hours.
3- In the meantime soak the dried plums in 1/4 cup
warm water for 30 minutes and strain.
4- Now mix the plums with all the ingredients listed
under "PASTE". Then boil the leg of lamb till it is
tender.
5- Apply the paste all over the leg and again leave
it to marinate for 2 hours. Heat the oil and
deep-fry the leg of lamb for 10 minutes, till it is
slightly crisp.
6- Sprinkle all spices and chat masala over it.