-
1
FORCEFULLY rub, as in massage, the lamb leg, inside and out, with salt.
-
2
Repeat the process with raw papaya paste, ginger paste and garlic paste and finally with vinegar.
-
3
(Each of these ingredients should be rubbed separately and not as a mix.)
-
4
Reserve for one-and-a-half hrs.
-
5
Put the chicken mince in a food processor or possibly blender, add in cheese, pulse for a few seconds.
-
6
Add in cream in a steady stream and pulse with little bursts till a fine mousse is obtained.
-
7
Remove to a bowl, add in the remaining ingredients and mix well.
-
8
Prise open the pockets and stuff the filling into the leg.
-
9
Using the trussing needle and string, stitch the open ends.
-
10
Bind the stuffed leg with string to retain the shape whilst cooking.
-
11
Baste with butter and prick with a needle.
-
12
Forcefully rub, as in massage, the lamb leg with the red chillies, followed by oil.
-
13
Arrange the leg in a roasting tray, add in the remaining ingredients and sufficient water to cover the leg.
-
14
Braise in a pre-heated oven (275O F) for two hrs.
-
15
Remove and throw away the liqueur.
-
16
Rub again with oil and keep aside.
-
17
Roast each of the ingredients for the cashewnut paste separately on a medium warm tawa, and grind to a smooth paste adding about 1 1/4 c. water.
-
18
Heat ghee in a large flat pan.
-
19
Season with cardamom, black cardamom, cloves, cinnamon and bay leaf.
-
20
Stir over medium heat till the green cardamom changes colour.
-
21
Add in ginger paste and garlic paste, stir over
-
22
continued in part 2
