Clean lamb leg and remove fats. Apply cuts on leg.
Apply ½ cup yogurt and salt on lamb leg and leave for 30 minutes.
In blender jug put ½ cup yogurt, onion, green chilies, ginger paste, garlic paste, papaya paste, ground almond, red chili powder, garam masala powder, black pepper, coriander powder, cumin powder and oil. Blend everything until smooth.
Pour mixture in a bowl and mix remaining yogurt. Apply mixture on leg, fill inside the cuts.
Shift lamb in greased pyrex dish, pour remaining batter on leg. Cover with almonium foil and leave for marination overnight.
Bake in preheated oven at 180 degree C for one hour. After one hour turn the side and bake until tender and water dries.
Garnish with roasted almonds and raisins and serve.
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