1 leg of lamb large enough for amount of people 2 x onion 2 x tomatoes 1 to 2 ltrs water 2 tsp salt 2 top pepper 1 desert spoon cumin 1 desert spoon coriander 1 desert spoon garam masala 1 desert spoon sugar 1 desert spoon paprika 1 desert spoon cinnamon 1 tsp clove 1 desert spoon tumeric 1 tsp cayenne ( increase depending on how spicy you want or can add green chillies or hotter chillies just sliced down centre) 2desert spoon vinegar 1 desert spoon Worcestershire sauce 3 cloves garlic sliced 2 inch cube of ginger chop finely
Method Whilst preparing spices into a bowl. Leave Dutch oven on the coals with 2 desert spoon oil can add 125gm butter if you wish, to heat up Fry onions and tomatoes first Once onions translucent. Keep stiring then place leg of lamb in the pot and brown all sides now mix the spices with the vinegar and Worcestershire sauce and pour onto the lamb Then pour 1 ltr of water in the pan and stir to combine everything. Then cover and cook for 1 hr after 1 hr turn the lamb check fluid levels and if required top up so lamb is covered with 1 ltr of water. Leave for 2 hrs checking and stiring occasionally until meat is falling off the bone then remove the lid and allow fluids to reduce to a thick sauce Then when able to remove the bone with ease shred the meat with 2 forks and Serve in a bap.
Thanks to Lee M Fernandez for the submission.