Recipe for Ahad-E-Changezi 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 x Leg of kid lamb, (1 kg)
2 cup Jamun vinegar, (480 ml)
2 tbl Ginger-garlic paste, (30 g)
Salt and black pepper powder to taste
2 tbl Oil, (30 ml)
1 x Carrot, chopped (100 g)
2 x Onions, chopped (100 g)
2 tsp Chilli powder, (10 g)
Instructions:
Instructions: CLEAN the baby lamb leg and dry well. Mix jamun vinegar, ginger-garlic paste, salt, pepper, chopped onions, carrot and chilli powder. Apply to the leg and keep aside for six hours, so that the lamb meat absorbs the flavour and taste of the marinade. Put the baby lamb leg on a skewer (sheekh) and cook in a clay oven (tandoor) for 20 to 25 minutes or till done. Season with salt and chaat masala powder.

Serve hot along with greens and onion rings.

NOTES : Tender lamb leg roasted and seasoned with chaat masala powder

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