Braised Leg of Lamb or Kid

Along with cutlets and breaded chops, a plain roast leg of kid or lamb has its origin in the Raj, but there’s nothing English about this succulent Parsi version, marinated in the required paste of ginger and garlic, gently or ferociously spiced with dried red chile, and then slowly cooked in melted onions until the meat almost falls away from the bone but stays firm enough to slice. The smell of it cooking will perk up flagging appetites or drive a hungry person crazy with anticipation. Pla