The ingredient quantities listed below are for a 3 kg leg of mutton. Please adjust the ingredient quantities according to the weight of the mutton leg you’re preparing.
- 500g Greek yogurt
- ½ cup vinegar or ¼ cup lemon juice
- 50g and 4 Tbsp salt
- 4 Tbsp ginger garlic paste
- 3 Tbsp green chili paste
- 3 Tbsp coriander powder
- 3 Tbsp red chili powder
- 3 Tbsp meat tenderizer powder
- 3 tsp white cumin powder
- 3 tsp garam masala powder
- 3 Tbsp jaggery crushed
- ½ tsp citric acid (Tatri)
- 1 Tbsp carom seeds
- ½ tsp mace powder
Poke a lot of deep holes in the mutton leg with a skewer or the tip of a knife. Mix 50g of salt in water and submerge the mutton leg in this mixture for 15 minutes. Then remove the meat from the salt water and pat it dry with a kitchen or paper towel.
Prepare the marinade and score deep cuts into the meat. Marinate the mutton leg overnight.
Steam the mutton leg for 4 to 5 hours, depending on the meat quality. It is optional to add some bay leaves, cinnamon sticks, star anise and lemon juice to the water used for steaming the mutton leg.
To get your desired color, brush the steamed mutton leg with melted clarified butter and bake in the preheated oven for 30 minutes to 1 hour (optional).
