Leg of “Mutton” with Saffron and Rose Water

This is one of the most remarkable tandoori dishes I had anywhere in India. “Mutton” is what Indians call baby goat. Here its haunting flavor comes from a marinade perfumed with rose water, mace, and saffron, seasonings that suggest the Persian roots of this dish. (Don’t forget, the Mogul rulers of northern India were descended from Persians.) Muhammad Farooq, master chef of the Mughal Sheraton in Agra, uses goat so young that a whole leg is about the size of a turkey leg! Baby goat tastes