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DIRECTIONS Using a knife, make a couple of incisions on both sides of the lamb and release the meat from the bone at the top of each leg, so you can push some of the marinade between the

bone and the meat. Rub the pink salt and chile powder over the lamb. Put the legs into a sturdy roasting pan that you can use on the stovetop (you will need to reduce the liquid over the

heat at a later stage). Mix the lemon juice with the ginger and garlic pastes and rub all over the lamb. Mix the black cumin, bay leaves and cassia bark with the vinegar, then rub this over

the lamb, too. Leave for 30 minutes, turning the legs in the vinegar and spice marinade and “basting” the meat with the marinade at 10-minute intervals. Preheat the oven to 350°F (180°C).

Cover the roasting pan with foil and cook undisturbed in the middle of the oven for 2 1⁄2 hours. To make the masala, dry-roast the cumin and fenugreek seeds, cassia bark, cloves, cardamoms,

and peppercorns in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a

mortar and pestle. Remove the pan from the oven and remove the foil. Melt the ghee and pour over the legs of lamb. Put the roasting pan on your burner and bring the liquid to a slow rolling

boil, turning the lamb once or twice, until the liquid is reduced. Turn off the heat. To finish the masala, mix the black salt and amchur with the ground spices. Sprinkle the masala over the

lamb and roll the legs in the roasting pan so all the remaining liquid sticks to the lamb. Taste, and if the seasoning needs to be adjusted, add more Himalayan pink salt. To serve, place the

lamb on a large serving plate and carve into thick slices at the table. _Extracted from _Ammu_ by Asma Khan (Interlink Books, $35 USD). Photography by Laura Edwards._ COOK WITH CHEF ASMA

KHAN Interlink Books Two more recipes from Ammu: Indian Home-Cooking to Nourish Your Soul: CHAPATI — WHOLE-WHEAT BREAD Everyday bread eaten by many families in India and meant to be eaten

hot and immediately. BUTTERMILK CHICKEN PAKORAS These are the halfway house between a chicken nugget and a spicy pakora that is sold in dhabas, or roadside eateries, along the Indian

highway. READ OUR INTERVIEW WITH CHEF ASMA KHAN.