Ingredients:
1 pinda (whole leg of lamb), approximately 2 kg
100 gm Mathaniya red chilli paste
75 gm ginger-garlic paste
25 gm haldi powder
50 gm dhania powder
10 gm garam masala powder
250 gm desi ghee
1/2 kg hung yoghurt
Salt to taste

Procedure:
Give the pinda a simple marination. Remove the membranes from the surface of the meat. Prick repeatedly and thoroughly down to the bone with a strong and large-pronged fork. Break the fibres loosen the meat properly. The success or failure of the dish depends on this.

Using the yoghurt as a base, mix the spices in it and apply this to the pinda. Prick the flesh again, so that the spices enter the body of the meat. Keep in marination for 4 hours.

Here the Maharajahs would produce 6 big tawa chapatis of whole wheat flour that had been prepared in the royal kithens before they set out on the shikar. Keep these ready. When the marination is done, place the pinda in the chapatis and wrap them around it to make a tight parcel. Tie with a strong thread.

Now wrap the pinda in a piece of jute sacking and bind this too securely. Place the pinda in the khad on the coal and cowdung and pour half of the desi ghee onto it. This gets absorbed quickly. Cover from all sides by twigs and branches and set afire for 2 hours.

The heat acts like a microwave. It roasts the chapatis and is so intense that even the toughest meat becomes as soft as butter. The meat cooks in its own juices. Pour the rest of ghee onto the smouldering pinda after two hours, it adds to the taste of the roasted meat. Remove carefully from khad, unwrap, and eat with the cooked chapatis.