Ingredients
● Lamb shoulder/leg: 2–2.5 kg
● Yogurt: ½ cup (120 g)
● Ginger paste: 2 tbsp
● Garlic paste: 2 tbsp
● Vinegar: 2 tbsp (30 ml)
● Lemon juice: 2 tbsp (30 ml)
● Chili powder: 2 tsp
● Cumin: 2 tsp
● Coriander: 2 tsp
● Turmeric: 1 tsp
● Cinnamon: ½ tsp
● Cardamom: ½ tsp
● Salt: 2–2½ tsp
● Zaff Aroma Powder: ½ tsp
● Foil (and banana leaves optional)
Method
Unwrap and broil 5–10 min to brown.
Mix marinade + Zaff powder; rub lamb. Marinate overnight.
Wrap tightly in foil (2–3 layers).
Bake 150°C for 5–6 hours until pull-apart tender.
