Wash leg of lamb and drain well. Slit leg and place a whole clove and garlic in every slit.

MARINADE:

Juice of two lemons
2 tablespoon ginger garlic
1 teaspoon mustard powder
½ teaspoon white pepper
2 teaspoon crushed red chillies
2 teaspoon crushed jeero
2 teaspoon fine red chillies
   Salt to taste
   Freshly ground pepper

Marinade the leg of lamb. In a pot heat oil add 5 cloves and 5 dry whole chillies place leg and cook on high heat until meat changes it’s colour , remove from stove and place in oven at 180 deg  for 2 hours.

Remove from oven and place the leg on tray slice onions and peppers.

Add 3 tblsp tomato sauce, 3 tblsp HB sauce, 3 tblsp Worcester sauce mix together and on the top place.

In the pot add 1 cup water, 1 teaspoon maziena  and 1 tblsp butter cook until the gravy thickens.

Pour gravy on the leg of lamb before serving or cut pieces from the leg and add to gravy.