Roast Leg of Lamb Recipe

• 1 ½ kg Leg of Lamb
• 2 tsp Salt
• 2 tsp Ground Black Pepper
• 3 tsp Ground Garlic and Ginger
• 3 tsp Red Chili Masala
• 7½ tbsp Corn Oil
• 350 ml Water
• 2 large Dried Red Chilies
• 6-8 Black Peppercorns
• 4-5 Cloves
• 1 inch Cinnamon Stick
  
  For the Glazing:
• 75 gm Red Chili Powder
• 12 cloves Garlic
• 1½ tsp Cumin Powder
• 120 ml Vinegar

• Rinse the legs of lamb well and season them on all sides with salt, pepper, ginger and garlic paste and red chili masala.
• Add 2½ tbsp of the corn oil. Poke the leg all over with a fork and refrigerate overnight.
• Heat the remaining oil in a pan and fry the legs on all the sides on medium heat.
• Add in the dried red chilies, peppercorns, cloves and cinnamon and mix.
• Transfer into a pressure cooker, add water and cook until it is tender.
• Serve hot.