4 legs of pigling
4 inch bit of ginger root
25 cloves of garlic clove
1 teaspoon cumin seeds
2 inch bit of cinnamon
16 cloves
2 teaspoon peppercorns
2 inch bit of turmeric
1 teaspoon sugar or small amount of jaggery
4 tablespoons of ghee or fat
Salt according to Taste
Wash the legs from the pigling well, prick slightly and rub within the salt and aside.
Grind all spices to fine paste after some water and apply this paste towards the legs.
Sprinkle a tablespoon of vinegar and aside to have an hour approximately.
Then have a pan, put it on slow fire, pour ghee or fat and arrange the legs.
Let it sizzle for some time after which add three or four glasses of tepid to warm water such as the water that the grinding stone continues to be washed.
Once the water is nearly dried and also the meat is cooked, take away the pan in the fire.
With the aid of a fork and knife ( don't use fingers) slice the meat from the legs very nicely and fry these pieces in ghee or fat inside a fry pan.
Arrange the meat slices on the flat dish, sprinkle the gravy that's left within the pan within the meat and surround the meat with salad.