1 turkey leg, about 3 to 4 pounds
6 ounces tamarind pods or 1/3 cup tamarind paste mixed with 3/4 cup water
2 tablespoons sesame seeds
2 tablespoons cumin seeds
2 teaspoon celery seeds
1 tablespoon cracked black pepper
1/2 teaspoon cayenne pepper
2 shallots, peeled and cut in half
2 garlic cloves, peeled
1 tablespoon honey
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
2 teaspoon coarse salt
If using tamarind pods, peel them and extract the fruits. Place tamarind fruit in a small saucepan with enough water to cover by an inch. Cook over medium low heat, covered, until soft, about 30 minutes. Drain, reserving the cooking water. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp, which should measure about 1/2 cup, and add to that 1/2 cup of the reserved cooking liquid. (Or, if using tamarind paste, combine pulp and water in a small saucepan, bring to the simmer, and push through a sieve to remove seeds. Reserve resultant puree, which should measure about 1 cup.) In a small dry skillet, toast sesame and cumin seeds over medium low heat until fragrant and lightly colored, about 2 minutes. Place in small bowl and add celery seeds, cracked black pepper, and cayenne pepper. Stir to combine and set aside. Drop shallots and garlic through top of blender with the motor running. Add spice and whirl to pulverize slightly. Add tamarind, honey, Worcestershire, and oil and blend thoroughly. Rub marinade evenly on turkey leg and let marinate in refrigerator 3 hours or overnight.
Preheat oven to 375 degrees F. Remove turkey leg from refrigerator and season evenly on all side with salt. Place on rack set inside roasting pan. Pour 1/4-inch of water into the bottom of roasting pan. Cover roasting pan with foil and roast for 40 minutes. Remove the foil and continue to cook 2050 minutes, until fork inserted in meat slips out easily or instant-read thermometer inserted in thickest part of joint measures 165 degrees F. Remove leg from oven, let cool and shred meat.
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