Ingredients:

• To Grind:
• 2 cups – Grated fresh Coconut
• 3 inch – Cinnamon stick
• 6 – Cloves
• 4 – Cardamom
• 1 inch – Ginger
• 6 Cloves – Garlic
• 2 tsps – Poppy Seeds – 2 tsps
• 7 to 8 tsp – Coriander seed powder
• 7 to 8 – Red Chillies
• 10 – Pepper Corns
• To Fry:
• 2 – Red onions, finely chopped
• 3 to 4 tsps – Oil
• Others:
• 500 g – lamb chops (Soaked in water and ready to drain)
• 500 ml – Water
• Salt to taste

Method:

1. Grind all the ingredients into a smooth paste.
2. Heat oil in a pressure cooker.
3. Fry onions till they turn pink and soft.
4. Drain the water from the lamb pieces and add them to the onions.
5. Fry for 3 minutes.
6. Add the paste and salt, and fry for 5 more minutes.
7. Add water and pressure cook until the lamb pieces are tender and soft.
8. Serve hot with basmati rice/jeera rice and roti/ paratha and a dollop of ghee/butter.

Recipe courtesy of Kala Ramachandra