Clean the lamb leg, trim the extra fat and wash it under running water.
Prick the lamb leg with fork, and marinate it with all ingredients (except garnish) mentioned above.
Allow it to rest for 2-3 hours.
After that put marinated lamb leg in a pot and allow it to cook gently on slow flame with covered lid.
When the meat is almost done, remove the lid and cook on high flame, until the excessive moisture gets evaporated and oil separates.
Serve hot with garnish.
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