Roast Leg

Using a sharp knife make slits all over the mutton or lamb leg.

For Marinade: Take a bowl, put plain yogurt, ginger garlic paste, crushed black pepper and turmeric powder.

Now add all spice powder, nutmeg, red chili powder, green chili paste, tamarind pulp, salt and oil, mix well.

Rub the marinade over the meat, forcing it into the slits.

Keep aside for 5 – 6 hours.

If you want to roast in an oven, preheat it at 350 C and bake till the meat is tender.

Or cook it in a large pan till tender. Then fry the pan cooked leg on a sizzling hot frying pan until urn marks appear on both the sides.

Serve hot with Naan.