Lamb/Goat Leg curry (Paaya)

Lamb/Mutton leg curry (Aatu kaal paaya) recipe in just 10 steps....

Ingredients

Lamb legs ( Medium sized ) -  4
Cumin seeds - 1/4 tea spoon
Pepper - 1/4 tea spoon
Ginger garlic paste - 5 tea spoon (fine ground - out of 3 inch ginger, 2 medium sized garlic)
Onions - 2 medium sized
Green chilies - 2 (longer size)
Coconut - 1 cup of grated coconut (grated from 1/4 th of full coconut)
Turmeric powder - 1/4 tea spoon
Chilly powder - 1 tea spoon
Coriander powder - 1/2 tea spoon
Pepper powder - 1/2 tea spoon
Cinnamon - 2 pcs
Cloves - 4 pcs
Bay leaves - some
Garam masala - 1/4 tea spoon
Salt to taste


1. Clean the lamb legs thoroughly in water

2. Pressure cook them along with pinch of turmeric powder, cumin seeds & pepper by adding more water.
Cooking until 15-20 whistles is needed for the lamb legs to cook finely.
Keep the stove in medium flame and cook.

TIP : If needed, the clear soup out of boiled legs can also be consumed by adding some salt..

3. Out of 2 onions, ground 1 onion to a coarse paste and another as chopped finely.

4. Place kadai on stove and add 4 tea spoon of oil. Add mustard seeds, once splutters, add green chilies, fry and add the finely chopped onions. Fry until onions turn brown.

5. Add ginger garlic paste, fry them and add the onion coarse paste. Fry for 3 minutes until the raw flavor goes. Add cinnamon, cloves and bay leaves and fry them.

6. Add pinch of turmeric powder, garam masala, chilly powder, coriander powder. Fry for 1 minute.

7. Add boiled lamb legs (along with the soup) to this and mix well. Add salt as per taste.

8. Mean while finely grind the grated coconut to a very smooth paste.

Note : Fine grinding is needed here..to avoid granular appearance of coconut in the curry.

9. Add this to the boiling curry and add some water if required. Boil this for 5 minutes.

10. Garnish...Yummy Lamb leg curry is ready... Goes great with idly/dosa..