1 ½ kg leg of lamb
1 tablespoon oil
1 tablespoon ginger and garlic
1 teaspoon rough chillies
1 teaspoon crushed black pepper
1 teaspoon dhana jeeru (cumin)
Salt to taste taste
1 teaspoon BBQ spice
1 teaspoon steak and chop spice
2 tablespoon steers BBQ spice
2 tablespoon woestershire sauce
2 tablespoon steers peri peri hot sauce
2 tablespoon Maggie chilli sauce (or whatever you got on hand)
Cut deep slits into flashy part of leg.
Combine the spices and woestershire sauce together to form a paste, gently rub all over lamb. Leave for 30 minutes.
Then add the sauces and leave to marinade for a day or two.
Put the leg into a pressure cooker and cook for 15 minutes. Transfer to a pot adding all liquides from the pressure pot. Cook for an hour on the stove until tender.