Super Spicy Raan

• Mutton leg.
• Ginger-garlic paste.
• Yogurt.
• Chili powder.
• Kashmiri chilli powder.
• Cardamom powder.
• Fennel powder.
• Mace powder.
• Garam masala.
• Cumin powder.
• Coriander powder.
• Turmeric powder.
• Mustard oil.
• Rose water.
Dried fenurgreek leaves.
• Lemon.

• Marinate the lamb with ginger garlic paste, salt, chili powder and lemon juice for 2 hours. Add the spice powders and yogurt to the leg of lamb after 2 hours.
• Marinate the lamb in all the spice powders and yogurt for 6 hours, preferably overnight.
• Heat the bbq grill and prep it for cooking. Add rose water to the marinated lamb and baste it with a little oil.
• Wrap the raan with uncooked rotis use as many rotis you would require to cover up the raan. The rotis will cook with the meat.
• Take a clean cotton cloth and wrap the raan along with the rotis in the cloth. Do three rounds of wrapping with the cloth.
• Cook over bbq grill for 2 hours. When its cooked you can discard the cloth. The rotis would be a bit burned.
• But the rotis would have absorbed the fat from the raan and you can have the roti used for covering with the tender mutton chunks.

Serve Raan With Buttermilk And Enjoy!