2.5 / 3 Kg Mutton or Goat Leg (washed and dried) Marinade:½ Cup thick yoghurt2 Tablespoons garlic ginger paste1.5 Tablespoons green chili paste1 Tablespoons salt or to taste1 Tablespoons red chili powder1 Tablespoons Kashmiri red chili powder1 Tablespoons coriander powder1 Tablespoons cumin powder1 Tablespoons all spice powder1 Tablespoons chaat masala powder2 Tablespoons corn starch1 Teaspoons turmeric1 Teaspoons black pepper powder1 Teaspoons cinnamon powder2 Tablespoons oil (olive or vegetable)¼ Cup fresh lemon juice Steaming:14 to 16 Cups water or as needed for steaming1 Cinnamon stick (large)2 Black cardamoms5 Green cardamoms6 Cloves3 Bay leaves1 Star anise1 Tablespoons cumin seeds
Add all the marinade ingredients to a bowl and mix well (use a whisk) to form a thick marinade and set aside.Cut deep slits across the leg. Rub the leg with prepared marinade, coating all sides and make sure that marinade is messaged well into the slits. Cover and refrigerate for 24 hours.After 24 hours remove from refrigerator and let it rest at room temperature for 1 hour. Now wrap and seal the leg in foil.Add water to a roasting pot and add all steaming ingredients to the water.Place a rack or stand in to the pot to rest the wrapped and sealed leg in foil on for steaming. The water should be 1 inch below the rack or stand. Bring the water to a boil, cover and cook on high heat or flame for 10 minutes.After 10 minutes turn the heat or flame medium to low and cook for 2&½ to 3 hours. Check the leg if done and tender by pricking with a wooden skewer.Unwrap the leg from the foil and brush with melted butter or olive oil. Now bake further in a preheated oven at 190 degrees C for 30 minutes for a nice crispy outer and golden colour.Serve on a bed of saffron rice and vegetables of your choice. Enjoy!