Aatukkal Paaya

Ingredients:

Aattukkaal - 4 ( lamb's legs )
ginger- 1 tbsp ( julienned )
Onion-2
Tomato [big]-2
Green chillies-8
Lemon juice- 1 tbsp
Shredded coconut- 2 cups
Fennel seeds- 1tsp
Gram dal- 1 tsp
Poppy seeds- 1 tsp
Peppercorn-1 tsp
Cummin seeds- 1 tsp
Chopped coriander- 2 tbsp
Chopped mint- 2 tbsp
Turmeric powder- half sp
Chilli powder-1 tsp
Cloves-2
Cardamom-2
Cinnamon-1
Garlic flakes-15
Cashew nuts-5
Salt to taste
Oil- 3 tbsp

Method:

Grind the onion, tomato, ginger and the garlic to a coarse paste.
Grind the coconut with the fennel seeds, cumin, pepper, gram dal, cashew and poppy seeds to a fine paste.
After cleaning the aattukkaal / lamb legs two or three times in running water, cook in the pressure cooker with enough water and turmeric powder.
Heat a broad vessel and pour the oil.
Add the cloves, cardamom and cinnamon and add the coarse paste and fry well till the oil oozes out from the sides.
Add the cooked aattukkal to the ground paste, powders and add enough water to make a thin gravy consistency.
Add the greens and the lemon juice finally and mix well.
The gravy should not be thick when you remove from fire. It will get slightly thicker as it cools.

Note:

This is used as side dish with steaming rice or Idiyappams / Stringhoppers, Aappams etc.