Ingredients:
Leg of lamb 1 ½ kg/1 piece 
Cardamom powder 2.5 gm/ ½ tsp 
Chaat masala 5 gm/1 tsp 
Cooking oil 60 ml/4 tbs 
Garlic paste 10 gm/2 tsp 
Ginger paste 10 gm/2 tsp 
Lemon juice 30 ml/2 tbs 
Mace (javitri) powder 2.5 gm/ ½ tsp 
Malt vinegar 240 ml/1 cup 
Red chilli powder 10 gm/2 tsp 
Rum 120 ml/ ½ cup 
Salt to taste

Method:
Prick leg all over with a fork. Marinade the leg in a mixture of salt, red chilli powder, ginger and garlic pastes, mace and cardamom powders and lemon juice. Set aside for 2 hours.
Pour the vinegar and rum over the lamb. Place leg on a baking tray and pour over 1 litre/4 cups water. Bake in an oven at 350 ºF for 1 ½ hours turning the leg two or three times to ensure it cooks evenly. Once water dries out remove from tray. Baste with oil and grill till well done all over.
Time: Preparation: 2 ½ hours, Cooking: 2 ½ hours
To Serve: Garnish with onion rings and sliced tomato. Sprinkle chaat masala and serve hot.