Baby Lamb legs - 4 (weighing around 3 kg)
Curd - 1 cup
Ginger garlic paste - 4 tbsp
Chili powder - 2 tbsp
Garam Masala - 1 tbsp
Salt, as required
Method for Raan Alishaan Recipe:
In a bowl, mix ginger garlic paste with curd, chili powder, salt and garam masala.
Apply this mixture to lamb legs and allow them to marinade for 4 to 5 hours.
Place this marinated lamb's leg in a handi (mud vessel) and cover the handi with a aluminium foil.
Place this handi over the tandoor's mouth and cook the lamb leg for at least 20 to 25 minutes or till done.
Once done remove the lamb's leg and wrap them individually in aluminium foil and place in the tandoor for 5 minutes.
Once done, unwrap them and serve hot after garnishing with onion rings.
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