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:

1. Clean and wash the legs.
2. 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.
3. 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.
4. Then add onion paste and fry until light brown.
5. Add turmeric, chilli and dhania powders, ginger-garlic paste and saute it for 1 minute.
6. Then add coconut paste and stir continuously.
7. Now add legs (Cooked and reserving the remaining liquid) and tomato paste and fry for 1 minute.
8. 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.
9. 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.
10. Check the salt.
11. Finally garish it with sauteed green chillies in ghee or butter.
12. Serve hot piping soup with aappams, iddiappams, home made naans or Malabar parathas.

Recipe courtesy of Naga