|Lamb leg/Shoulder of lamb/ 2 small chicken joint||1 1⁄2 Kilogram, cut into pieces with bone|
|Fermented toddy/Beer||1 Liter|
|Ginger||2 1⁄2 Inch (1 Piece)|
|Turmeric powder||2 Teaspoon|
|Chili powder||4 Teaspoon|
|Cumin seeds||1 Tablespoon|
|Black peppercorns||1 Tablespoon|
Pierce meat pieces with a fork and mix with ground spices and salt.
Add enough toddy to mix well and cover meat.
Leave to marinate for 2-3 hours, or leave overnight in the refrigerator.
Bring back to room temperature before cooking.
Heat fat in a pan and fry meat till brown.
Lower heat and add remaining toddy.
Cover and simmer till meat has cooked.
Serve hot with hot rotlis.