Ingredients:
• Goat or Lamb’s legs – 6
• Onion paste – 2 tbsp
• Tomato paste – 2 tsp
• Ginger-garlic paste – 1 tbsp
• Coconut paste – 2 tsp
• Dhania powder – 1 tsp
• Garam Masala – 1 tsp
• Red Chilli powder – 1 tsp
• Turmeric powder – 1 tsp
• Mint leaves – 1/2 (bunch finely chopped)
• Lemon juice – 2 tbsp
• Salt – as per taste
• Water – as much to immerse the legs
• Oil – 3 tsp
• 4 – whole green chillies, sauteed in 1 tsp Ghee or Butter for garnishing
• Whole garam masala:
• 2 – Bay Leaves
• 2 – black Cardamom
• 2 – Cloves
• 2 – Cardamom
• 1 – Cinnamon
Method:
- Clean and wash the legs.
- Cook it in a pressure cooker by immersing the legs in the water with 1/2 tsp of turmeric and salt for 20-25 minutes.
- Take a pan, heat oil in it on a medium-high flame. Add whole garam masala (bay leaves, cinnamon and two types of cardamom and cloves) and saute it for half a second.
- Then add onion paste and fry until light brown.
- Add turmeric, chilli and dhania powders, ginger-garlic paste and saute it for 1 minute.
- Then add coconut paste and stir continuously.
- Now add legs (Cooked and reserving the remaining liquid) and tomato paste and fry for 1 minute.
- Add this mixture to the pressure cooker with the remaining liquid from earlier and salt and allow it to cook for 1-2 whistles until tender.
- Once cool, remove the lid and stir in mint leaves, garam masala powder, lemon juice. Check the consistency, it should be that of a soup.
- Check the salt.
- Finally garish it with sauteed green chillies in ghee or butter.
- Serve hot piping soup with aappams, iddiappams, home made naans or Malabar parathas.
Recipe courtesy of Naga