Mughlai Leg Roast

In a pot, marinate lamb leg with green chilli, ginger garlic paste, salt, and yogurt. Mix well and marinate for 12-18 hours in the refrigerator.

In a thick-bottomed wide pan, take the lamb leg and fill with water to immerse barely half of the lamb leg. Turn the lamb leg from side to side every 40 minutes. Cook for about 2 or more hours on slow heat until very tender and water dries completely.

For the gravy, add 2 tablespoons of oil, cashew, coriander, and cumin powder to the lamb leg and fry, turning from side to side for 3-4 minutes until light golden.

Add whipped yogurt and milk, bring to a boil. Then cover the pot and simmer for 7 minutes on low heat until oil separates on the sides.

For tempering, in a pan, fry cumin, coriander, and round red chillies for 1 minute. Pour tempering over the lamb leg and cover the pan.

Garnish with cashew halves.