Roasted Mutton Recipe 

1 small shoulder lamb

1 tsp crushed jeero

Jucie of 1 lemon

½ tsp turmeric powder

2 tsp freshly punded red or green chillies

5 tblsp oil/ghee

1 tsp salt

2 tsp crushed coriander seeds (whole dhunia)

1 tblsp ginger/garlic

Pound chillies and add to crushed dhunia seeds and jeero, add all other spices and make into paste with 1 tblsp of oil and lemon juice.  Wash shoulder and make deep cuts all over.  Stuff as much masala into the cuts and smear the balance over the shoulder. 

Put ¼ cup of ghee/oil in roasting pan, place shoulder in it and bake it cover for about 1 ½ hours.  Uncover pan and allow to bake and brown.

It will be necessary to baste the meat by pouring a little ghee or oil from them to time.  Meat is done when tender and a lovely golden brown.  During the last 15 minutes of baking, arrange chunks of fresh peeled pinapple on roasting  pan.  (The pineapple is optional, but those that have tasted it say that it makes a world of difference to the flavour of especially chicken and mutton).

Serve on large platter with chunks of pineapple, some oven baked potatoes and onions or vegetables of choice.