Masala Roast Gosht
|Leg of lamb||2 Kilogram (2 Pieces, 1 Kilogram Each)|
|Thick sour curds||2 Cup (32 tbs)|
|Garlic pod||1 , peeled and sliced|
|Worcestershire sauce||4 Tablespoon|
|Grind together in a little vinegar:|
|Ginger piece||3 Inch|
|Cumin seeds||2 Tablespoon|
Wash and dry lamb.
With a sharp pointed knife, make small cuts in lamb and insert garlic slices into them.
Mix all remaining ingredients and rub into lamb.
Allow to marinate overnight in refrigerator.
Bring back to room temperature and roast in an oven at 150°C (360°F) for 1 1/2 hours, basting every fifteen minutes.
To test if done, insert a skewer into meat.
It should go through easily and juices should be clear.
Allow to cool, carve and serve with fried potatoes and a salad.