In a cooking vessel, add oil and heat it.
Add the sliced onions and fry them till translucent.
Also add slit green chillies into it.
Add ginger paste into it and saute for few minutes.
Transfer the tenderized lamb legs and its extract into it.
Add little water if required.
Check for salt taste and add if required.
Add coriander and mint leaves.
Add black pepper corn powder.
In a small bowl, add besan and mix it with some water and make a thin paste.
Add the besan paste/chick pea flour paste into the stew/soup and stir well.
Cover the lid.
Bring the whole soup to a boil.
Boil it for about 10-15 minutes on medium flame to sim flame.
Switch off the flame.
Serve hot with naan or roti.