Place all the ingredients, from the poppy seeds to the aniseed , in a blender and blend to a smooth paste.
Then prick the leg of lamb, with a fork, on all sides.
Cover the lamb well with the paste. Set it a side for 3-4 hours.
Heat the oil, put the leg inside and fry it on all sides.
Now add the water and continue cooking till the leg of lamb is tender and the oil floats on top.
It takes about 1 & 1/2 hour for the leg to get tender.
Serve hot with naan or rice.