Ingredients
- Lamb leg – 4 nos, chopped into 1 finger size pieces
- Onion – 2, medium size
- Tomato – 2, medium size, finely chopped
- Green chillies – 2, slit into two
- Ginger- garlic paste – 1 tbsp
- Turmeric powder – ½ tsp
- Chili powder – 2 tsp
- Dhaniya powder – 1 tsp
- Black pepper – 1tbsp, hand pounded
- Cloves – 5 to 6
- Cinnamon – 2” piece
- Bay Leaf – 1
- Garam masala powder – ½ tsp , optional
- Oil – 5 tbsps
- Salt to taste
To Grind
- Coconut – 2tbsp, freshly grated
- Gasagasalu/Poppy Seeds – 2 tbsp
To Garnish
Coriander leaves
Preparation Method
Clean and wash the cut lamb leg pieces thoroughly.
Take the leg pieces in a pressure cooker, add 4 cups of water, turmeric powder, salt and half of the ginger-garlic paste for 8-10 whistles.
In the meantime, fry half of the onions with little oil and grind along with coriander leaves and green chillies.
Heat oil a small pan, add cloves, cinnamon, Bay leaf, remaining ginger-garlic paste. Stir fry for a minute and add the ground paste & fry a minute or two.
Add chilli powder, dhaniya powder, crushed pepper and fry for a minute.
Now add tomatoes & sauté for minute.
Add a 3 to 4 glass of water, salt & mix well. Allow it to boil.
Add the grinded coconut and poppy seeds to the gravy and mix well. Check for the needed consistency, if want add more water.
Cover with the lid and cook 8 to 10 whistles.
Let it cool for some time and open.
Garnish with coriander leaves and serve the paya hot with Idiyappam/Dosa.
Variations
Handful of Mint can be grinded along with the coconut, if you like mint flavor.
Adding cup of curd makes the bone soft and cooks faster.
Word of Caution
To get full benefits of the legs, it has to get cooked slowly and softly. So if you have time keep in low flame and cook for 4-5 hours.
