My aunt used the following masala on a lamb cook on the PBC. The recipe is what I used on a 4.4 lb boneless leg of lamb and after eating it I would make the following changes. I would add 2 or 3 more chili's, a couple more garlic cloves, and one more tsp of black peppercorns. Many people find Indian food to be hot but the following masala had perhaps 2/10 chili heat in my opinion. thus, add/subtract chili's accordingly. Enjoy!
lamb masala
.5 cup chopped fresh mint
half a "bunch" cilantro
12 garlic cloves with peel
1.5 inch ginger root with skin on
3 serrano chili's
3 tsp black peppercorn
2.5 inch long cinnamon stick
15 cloves
salt to taste
combine all in blender with a little bit of water. blend to a paste type texture
Jason
